Designation of rice cake starters for fermented rice products with desired characteristics and fast fermentation
نویسندگان
چکیده
منابع مشابه
Comparative Study in the Bioconversion of Brown Rice and Polished Rice to Rhizopus Oligosporus Fermented Products
Solid-state fermentation was carried out using brown rice (BR) and polished rice (PR) as substrates for the production of tempeh using a fungal culture of Rhizopus oligosporus. The rice based tempeh was further analyzed for its nutrient composition like carbohydrate, protein, fat, fiber and ash content. The prepared BR and PR tempeh samples were baked and its sensory qualities were evaluated. O...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2019
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-019-03784-9