In this article we will discuss about the manufacture of soy sauce. Learn about: 1.Production Process and 2. Flow Chart for manufacture of soy sauce. Of the many Oriental fermented products, soy sauce is the one most widely consumed and the only one that has become well known in the cookery of Western countries. Soy […]
How to Make Soy Sauce? (With Production Process and Flow Chart) | Industrial Microbiology
Article Shared by 
How to Make Tempeh? | Fermented Foods | Industrial Microbiology
Article Shared by
In this article we will discuss about the manufacturing process of tempeh. Tempeh is the only Oriental fermented product that has been extensively investigated by the scientists in the West. It originated in Indonesia and is widely consumed in the region of Malaysia and Indonesia, but it was not known elsewhere. Tempeh, or tempe kedelee […]
List of Oriental Fermented Foods (With Process) | Industrial Microbiology
Article Shared by
Here is a list of eight major oriental fermented foods. The oriental fermented foods are:- 1. Ontjom 2. Hamanatto 3. Natto 4. Idli 5. Ang-Kak 6. Fermented Fish Products 7. Miso and 8. Sufu. Also learn about their fermentation process. Oriental Fermented Food # 1. Ontjom: Ontjom, or oncom, a product closely related to tempeh, […]
This is a question and answer forum for students, teachers and general visitors for exchanging articles, answers and notes. Answer Now and help others.
Answer Now
Answer Now
Here's how it works:
- Anybody can ask a question
- Anybody can answer
- The best answers are voted up and rise to the top
Powered by WordPress. Designed by 