scholarly journals Brewing of Low Salt Soy Sauce using Shochu Koji Mold, Aspergillus kawachii

1996 ◽  
Vol 91 (1) ◽  
pp. 20-26
Author(s):  
Kazuhiro KUSUMEGI
Keyword(s):  
Soy Sauce ◽  
Low Salt ◽  
Aspergillus Kawachii ◽  
Koji Mold

Preparation and Characteristics of Low-salt Soy Sauce with Anti-hypertensive Activity by Addition of Miduduk Tunic, Mulberry, and Onion Extracts

2014 ◽  
Vol 43 (6) ◽  
pp. 854-858 ◽  
Author(s):  
Yu-Jin Shin ◽  
Chang-Kwon Lee ◽  
Hyun-Jin Kim ◽  
Hyoun-Sung Kim ◽  
Han-Geuk Seo ◽  
...  
Keyword(s):  
Soy Sauce ◽  
Low Salt ◽  
Hypertensive Activity

scholarly journals Proteolytic process of two fish sauce mashes prepared from deepsea smelt and waste from kamaboko processing using soy sauce koji mold in the early stage of fermentation

2012 ◽  
Vol 78 (4) ◽  
pp. 726-735 ◽  
Author(s):  
AYUMI FURUTANI ◽  
YASUHIRO FUNATSU ◽  
KEI-ICHI SHOZEN ◽  
YASUYUKI HARADA ◽  
TAKASHI TAKANO ◽  
...  
Keyword(s):  
Early Stage ◽  
Soy Sauce ◽  
Fish Sauce ◽  
Koji Mold

Bread-making Qualities of Low-salt Dough with Soy Sauce

2021 ◽  
Vol 68 (6) ◽  
pp. 242-252
Author(s):  
Chisato Kaya ◽  
Junki Iwata ◽  
Koji Ishiguro ◽  
Tadashi Nakamura ◽  
Kanenori Takata ◽  
...  
Keyword(s):  
Soy Sauce ◽  
Bread Making ◽  
Low Salt
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