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Development of Fermented Rice Water to Improve the Quality of <i>Garaetteok</i>, a Traditional Korean Rice Cake

In the rice processing industry, wastewater is an inevitable by-product of rice washing. To increase the utilization of washed rice water (WRW), seven types of fermented washed rice water (FWRW) were prepared using lactic acid bacteria (LAB) and carbohydrate hydrolase. The total concentration of sma...

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Principais autores: Eun-Hyeong Lee, Hyun-Mo Jeong, Eun-A Kim, Ye-Rim Lee, Jae-Hoon Shim
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-02-01
Serier:Foods
Fag:
fermentation
washed rice water
lactic acid bacteria
rice cake
retrogradation
Online adgang:https://www.mdpi.com/2304-8158/12/3/642
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