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.

Bibliografski detalji
Glavni autor: Marui, Junichiro
Daljnji autori: Shompoosang, Sirinan, Panthavee, Wanchai
Format: Članak
Jezik:English
Teme:
Khanom jeen.
Rice noodles.