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Designation of rice cake starters for fermented rice products with desired characteristics and fast fermentation
This study aimed to control characteristics of fermented rice products by using functional fungi and yeasts isolated from traditional rice cake starters in Thailand. Amylolytic fungi, amylolytic yeasts, alcoholic yeasts and aromatic yeasts were isolated from rice cake starters through different isol...
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| Vydáno v: | J Food Sci Technol |
|---|---|
| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2019
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6542934/ https://ncbi.nlm.nih.gov/pubmed/31205356 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03784-9 |
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