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.

Bibliographische Detailangaben
1. Verfasser: Marui, Junichiro
Weitere Verfasser: Shompoosang, Sirinan, Panthavee, Wanchai
Format: Artikel
Sprache:English
Schlagworte:
Khanom jeen.
Rice noodles.