Indonesian Tapé Ketan Fermentation
Indonesian tapé ketan is a fermentation in which a mold, Amylomyces rouxii Calmette (Chlamydomucor oryzae Went and Prinsen Geerligs), in combination with one or more yeasts such as Endomycopsis burtonii converts steamed rice to a sweet-sour, slightly alcoholic paste. A study was made to determine th...
Guardado en:
| Publicado en: | Appl Environ Microbiol |
|---|---|
| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1977
|
| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC170828/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345243/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.33.5.1067-1073.1977 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|