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Study on Optimization of Whole Wheat Koji-making Conditions of Aspergillus oryzae
Key words: Aspergillus oryzae; wheat; koji-making; protease activity
Huang Chanyuan , Cui Chun , Zhao Mouming . Study on Optimization of Whole Wheat Koji-making Conditions of Aspergillus oryzae[J]. Food and Fermentation Industries, 2010 , 36(04) : 88 -91 . DOI: 10.13995/j.cnki.11-1802/ts.2010.04.032
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