Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Feiman YUAN"'
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 21, Pp 60-68 (2022)
Three cooking methods of atmospheric steaming, high-pressure steaming and extrusion were used to make koji and fermented into quinoa sauce. The conventional physical and chemical indexes, volatile flavor substances and sensory quality of quinoa paste
Externí odkaz:
https://doaj.org/article/468e65fa1ed14a0587e1c6f374fe7769