Changes in selected physical property and enzyme activity of rice and barley koji during fermentation and storage. [electronic resource]
Producer: 20121009Description: M318-22 p. digitalISSN:- 1750-3841
- Aspergillus oryzae -- enzymology
- Chemical Phenomena
- Colony Count, Microbial
- Enzyme Stability
- Fermentation
- Food Storage
- Food, Preserved -- analysis
- Fungal Proteins -- biosynthesis
- Hordeum -- chemistry
- Hydrogen-Ion Concentration
- Oryza -- chemistry
- Peptide Hydrolases -- biosynthesis
- Seeds -- chemistry
- Spores, Fungal -- growth & development
- Temperature
- Water -- analysis
- alpha-Amylases -- biosynthesis
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Publication Type: Comparative Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S.
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