Browsing Food Science and Technology by Author "Anton Apriyantono"
Now showing items 1-1 of 1
-
Soy Sauce : Typical Aspects of Japanese Shoyu and Indonesian Kecap
Hanifah Nuryani Lioe | Anton Apriyantono | Masaaki Yasuda (2012)Soy sauce is a typical condiment and seasoning made from soybeans in a two-step fermentation procedure. The first step is a solid fermentation by fungi, followed by liquid fermentation in a high-concentration brine solution ...