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
Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”
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DOI: 10.3390/app14073035
Abstract: The selection of starter cultures with different technological profiles and suitable microclimatic conditions is among the main tools used to improve the technological quality and safety of dry-cured salami. The aim of this study is… read more here.
Keywords: different starter; starter cultures; typical italian; dry cured ... See more keywords