Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake
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DOI: 10.1007/s10068-020-00801-y
Abstract: The effects of Makgeolli, dry yeast (DY), sourdough with dry yeast (SDDY) and sourdough with Makgeolli (SDMG) on the quality of fermented rice cakes (FRCs) stored at 23 °C for 3 days were determined. The… read more here.
Keywords: quality; fermented rice; different starter; shelf life ... See more keywords