Lactic acid fermentation of rice and quality improvement by amylolytic enzyme treatment during fermentation

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Bibliographic Details
Published inKorean Journal of Food Science and Technology (Korea Republic) Vol. 23; no. 6
Main Authors Mok, C.K, Han, J.S, Kim, Y.J, Kim, N.S, Kwan, D.Y, Nam, Y.J. (Korea Food Research Inst., Sungnam (Korea Republic))
Format Journal Article
LanguageEnglish
Published 01.12.1991
Subjects
ALMIDON
AMIDON
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
ARROZ
BACTERIAS ACIDOLACTICAS
BACTERIE LACTIQUE
CALIDAD
FERMENTACION LACTICA
FERMENTATION LACTIQUE
HIDROLASAS
HIDROLISIS
HYDROLASE
HYDROLASES
HYDROLYSE
HYDROLYSIS
LAC
LACA
LACTIC ACID BACTERIA
LACTIC FERMENTATION
LAQUE
ORGANOLEPTIC ANALYSIS
QUALITE
QUALITY
RICE
RIZ
STARCH
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Bibliography:Q04
Q02
9235276
ISSN:0367-6293