Fermentation of prefermented and extruded rice flour by the...

Food Biotechnology 1992 / 01 Vol. 6; Iss. 3

Fermentation of prefermented and extruded rice flour by the lactic acid bacteria from sikhae

Lee, C.H., Min, K.C., Souane, M., Chung, M.J., Mathiasen, T.E., Adler‐Nissen, J.
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Volume:
6
Language:
english
Journal:
Food Biotechnology
DOI:
10.1080/08905439209549837
Date:
January, 1992
File:
PDF, 518 KB
english, 1992
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