製麺中の成分変化並びに気体成分について
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概要
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In the process of preparing koji, the amylase production increased very much during 26〜40 hrs, but after 40 hrs the amylase production curve took a slow course and the preparation of koji mostly ended in 41 hrs, but sometimes in 57 hrs. Carbon dioxide content attainable to 13% affects the growth of mold in the closed trays. It is presumable that the carbon dioxide content and humidity of gas in the koji-trays exert an influence on the quality of the finished koji.
- 公益社団法人日本生物工学会の論文
- 1956-10-15