Physiochemical Quality and Sensory Characteristics of <i>koji</i> Made with Soybean, Rice, and Wheat for Commercial <i>doenjang</i> Production
The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of <i>koji</i>: soybean, rice, and wheat <i>koji</i>. <i>Koji</i> is made by inoculating <i>Aspergillus oryzae</i> following the sta...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/8/975 |