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Flavour and Safety Aspects of Sweetened Soy Sauce With Fermentation Modification
Puteri, Maria Dewi P. T. GunawanPrabawati, Elisabeth K.Suryodinoto, Timothy Henri

Commonly soy sauce fermentation divided into two stages, the solid-state koji fermentation followed by liquid state of moromi fermentation that commonly takes places up to 2 months. This research e…

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1777

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