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搜索结果: 1-5 共查到食品科学技术 Saccharification相关记录5条 . 查询时间(0.063 秒)
Three Eleusine coracana “finger millet” varieties (Musama, N161 and Mwamba) from Rwanda were studied with a view to improve the saccharification during the mashing of red sorghum malt (Kigufi, variety...
We assessed the composition of volatile by-products in raw spirits obtained from moist corn fermentation. The average moisture value of the researched samples was 35.4%. A comparative research was con...
On the basis of growth rate at low pH, yield of lactic acid from glucose, and optical purity of lactic acid produced, we selected lactic acid bacteria favorable for production of optically pure L-lact...
Amazake was prepared using yellow-koji (Aspergillus oryzae) or white-koji (Aspergillus kawachii). In both cases, when rice-koji and water were mixed in a ratio of 1: 2, saccharification was completed ...
Disposal of spent sawdust matrix (SSM) after cultivation of Maitake mushroom (Grifola frondosa) has been very problematic. In order to establish a new method of utilization, the feasibility of using S...

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