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International Journal of Food Sciences and Nutrition

Volumn 52, Issue 4, 2001, Pages 347-357

Studies on tape ketan - An Indonesian fermented rice food

(4) Siebenhandl, S a Lestario, L N a Trimmel, D a Berghofer, E a

a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES (Austria)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL; GLUCOSE; LACTIC ACID;

ARTICLE; ASH; BACTERIAL GROWTH; BIOCHEMISTRY; CELL COUNT; CELL VIABILITY; COMMERCIAL PHENOMENA; CONTROLLED STUDY; FERMENTATION; FOOD; FOOD INTAKE; FUNGUS GROWTH; HYDROLYSIS; INDONESIA; MONITORING; PALATABILITY; PH; RICE; TEMPERATURE; YEAST;

DIETARY PROTEINS; ETHANOL; FERMENTATION; FOOD HANDLING; GLUCOSE; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; LACTIC ACID; ORYZA SATIVA; PICHIA; SACCHAROMYCES CEREVISIAE;

BACTERIA (MICROORGANISMS); ELEUSINE CORACANA SUBSP. CORACANA; FUNGI; SACCHAROMYCES CEREVISIAE;

EID: 0034912669 PISSN: 09637486 EISSN: None Source Type: Journal
DOI: 10.1080/09637480120057585 Document Type: Article

Times cited : (15)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.