Effect of proteolytic bacteria on texture and colour quality of khanom‐jeen, traditional Thai fermented rice noodles
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DOI: 10.1111/lam.13210
Abstract: Khanom‐jeen are traditional Thai fermented rice noodles with a characteristic flavour and texture. Based on their ability to hydrolyse rice proteins, five strains of proteolytic bacteria were isolated from fermented rice flour used to produce… read more here.
Keywords: sk01; rice; khanom jeen; fermented rice ... See more keywords