Mycelial propagation and enzyme production in koji prepared with Aspergillus oryzae on various rice extrudates and steamed rice-Reference-Cited by-同舟云学术

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Mycelial propagation and enzyme production in koji prepared with Aspergillus oryzae on various rice extrudates and steamed rice

Published:1995-01 Issue:5 Volume:79 Page:509-512
ISSN:0922-338X
Container-title:Journal of Fermentation and Bioengineering
language:en
Short-container-title:Journal of Fermentation and Bioengineering

Author:

Chou Cheng-Chun,^Rwan Jin-Hwei

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biotechnology

Reference17 articles.

1. Traditional fermented food in Taiwan;Su,1980

2. Biochemical changes occurring during the fermentation of high-protein foods;Whitaker;Food Technol.,1978

3. Food extrusion;Harper;CRC Crit. Rev. Food Sci. Nutr.,1978

4. Modification of carbohydrate components by extrusion cooking of cereal products;Mercier;Cereal Chem.,1975

5. Changes in the starch fraction during extrusion cooking of corn flour;Gomez;J. Food Sci.,1983

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