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Found 2 from your keywords: subject="sweet soy"
cover
The Effect of Inlet Air Temperature and Sweet Soy Sauce:Maltodextrin Ratio to…
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Denis Arista

Sweet soy sauce is a popular condiment in Indonesia, and it is mostly available in liquid form. Converting the product into powder form could provide several benefits, such as lower distribution cost and utilization in more types of product. In this study, sweet soy sauce was spray-dried in three different formulations (sweet soy sauce solids:maltodextrin ratio of 2:1, 1:1, and 1:2) and t…

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FT 20-002
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Acceptability Evaluation of Pigeon PEA (Cajanus Cajan) Sweet Soy Sauce at PT …
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Febronia Tangguh Yovita Setiawati

Soy is a widely popular seasoning in East and Southeast Asian Cuisine, traditionally made by cooking soybeans and inoculating them with Aspergilius sojae yeast for five-day fermentation period, followed by brining. This project aimed to explore the potential of pigeon pea (Cajanus cajan) as a subtitute for soybean in the production of sweet soy sauce. Both soybean and pigeon pea sweet soy sauc…

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FT 23-037