Cargando...
Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake
The effects of Makgeolli, dry yeast (DY), sourdough with dry yeast (SDDY) and sourdough with Makgeolli (SDMG) on the quality of fermented rice cakes (FRCs) stored at 23 °C for 3 days were determined. The acidity of SDDY and SDMG significantly increased with increasing fermentation time. The FRCs sup...
Gardado en:
| Publicado en: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer Singapore
2020
|
| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7561632/ https://ncbi.nlm.nih.gov/pubmed/33088597 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-020-00801-y |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|