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.

Podrobná bibliografie
Hlavní autor: Marui, Junichiro
Další autoři: Shompoosang, Sirinan, Panthavee, Wanchai
Médium: Článek
Jazyk:English
Témata:
Khanom jeen.
Rice noodles.