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There are various fermented soybean pastes in Asia, including miso in Japan, Chiang in China, Jiang in Korea, Tauco in Indonesia, Taochieo in Thailand and Taosi in the Philippines Miso, nowadays made commercially, is for the most part used as the base for soups, with the remainder being employed in the seasoning of other foods There are four basic steps, two of which are concurrent, namely the preparation of koji and of soybeans Koji is made on polished rice and represents a source of enzymes that will hydrolyse soybean components Waxy components in the outer layers of unpolished rice inhibit the penetration by the Aspergillus mycelium The rice is washed and soaked overnight at 15 C to a moisture content of 35% Excess water is removed and the material is steamed for 40 60 min The rice is then spread on large trays and cooled to 35 C.

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Seed koji (see the section on soy sauce) is added at 1 g per kg rice The trays in koji rooms tend nowadays to be replaced by rotary drum fermenters that facilitate control of temperature, air circulation and relative humidity, as well as avoiding agglomeration of the rice The temperature is held to 30 35 C over a period of 40 50 h In this time, the rice becomes covered with white mycelium Harvesting occurs before the occurrence of sporulation and pigment development The material has a sweet aroma and avour Salt is added as the material is removed from the fermenter so as to prevent further microbial growth The whole soybeans employed for miso are large and selected for their ability to absorb water and cook rapidly They are washed before soaking for 18 22 h.

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The water is changed regularly especially during summer months in order to prevent bacterial spoilage The beans swell to almost 25 times their volume After draining, the beans are steamed at 115 C for 20 min when they become compressible The beans are mixed with salted koji Starter cultures may be introduced, including osmophilic yeasts and bacteria The micro ora includes Z rouxii, Torulopsis, Pediococcus, Halophilus and Streptococcus faecalis The mixture, known as green miso , is packed into vats and anaerobic fermentation and ageing are allowed to proceed at 25 30 C for various periods.

More complex Word les contain additional elements. Shown in Figure 4-15 is an expanded folder view of a .docx le that contains clip art, an embedded Excel chart, several pictures, and some SmartArt, as well as custom XML links to document properties.

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Theorem A.26 (General PoincarbFriedrichs' inequality in H,$(R)) Let R c Rd be a bounded domain. Then the seminorm 1 lk.2 is a norm in the space H,$(62),equivalent to the norm I/ . /lk,2. If0 is contained in a d-dimensional cube with the side length C, then

In nearly all cases, you will want to keep the actual PivotTable as well as the data hidden from the Balanced Scorecard or dashboard users. PivotTables are one of those things that are easy once you understand their concept, but when

Compression. The Compressed (lossless) option uses lossless compression to make the DNG le smaller. This saves space, but les take longer to open because they need to be decompressed. Image Conversion Method. The Preserve Raw Image option keeps all of the data in its original structure. The Convert to Linear Image option changes the structure of the data so that other software programs can read it. I recommend against this because it permanently changes the fundamental data structure of the le in ways that can t be undone. Leave the Image Compression Method set to Preserve Raw Image. Original Raw File. The Embed Original Raw File option gives you the best of both worlds because you always have access to the original le if you need it. Naturally, this substantially increases the size of the DNG le.

7.14 Use the differential equation approach to find i(l ) for r > 0 in the circuit in Fig. P7. 14 and the plot the

You re faced with a top layer with a blurred background and a bottom layer with no blurring. The trick now is to blend those two layers so they look natural together.

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