Culture filtrates from a fermented rice product (Lao-Chao) and their effects on milk curd firmness

Journal of Food Science

Volumn 62, Issue 5, 1997, Pages 1080-1082

  Lin, Chin Wen ^a,c   Yu, Roch Chui ^b   Chen, Hsiao Ling ^a   Chen, Shih Leu ^b  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b Grad Inst Food Sci and Technol   (Taiwan)

^c Department of Safety Healy and Environment Engineering   (Taiwan)

Author keywords

Curd firmness; Lao chao; Milk clotting; Rhizopus oryzae

Indexed keywords

RHIZOPUS ORYZAE;

EID: 0030715019     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb15042.x     Document Type: Article

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