Bechman, Allison <br/><br/>
Changes in selected physical property and enzyme activity of rice and barley koji during fermentation and storage.  [electronic resource] 

 -  Journal of food science  Jun 2012 
 - M318-22 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2012.02691.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aspergillus oryzae--enzymology<br/>Chemical Phenomena<br/>Colony Count, Microbial<br/>Enzyme Stability<br/>Fermentation<br/>Food Storage<br/>Food, Preserved--analysis<br/>Fungal Proteins--biosynthesis<br/>Hordeum--chemistry<br/>Hydrogen-Ion Concentration<br/>Oryza--chemistry<br/>Peptide Hydrolases--biosynthesis<br/>Seeds--chemistry<br/>Spores, Fungal--growth & development<br/>Temperature<br/>Water--analysis<br/>alpha-Amylases--biosynthesis