pH-dependent liquefaction of Thai fermented rice noodles (Khanom jeen) associated with bacterial amylolytic enzymes.

pH-dependent liquefaction of Thai fermented rice noodles (Khanom jeen) associated with bacterial amylolytic enzymes.

Bibliografske podrobnosti
Glavni avtor: Marui, Junichiro
Drugi avtorji: Shompoosang, Sirinan, Panthavee, Wanchai
Format: Article
Jezik:English
Teme:
Khanom jeen.
Rice noodles.