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Soy Sauce : Typical Aspects of Japanese Shoyu and Indonesian Kecap
(Handbook of Plant-Based Fermented Food and Beverage Technology. CRC Press, Taylor & Prancis Group., 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 ...