Development of Fermented Rice Water to Improve the Quality of Garaetteok, a Traditional Korean Rice Cake

In the rice processing industry, wastewater is an inevitable by-product of rice washing. To increase the utilization of washed rice water (WRW), seven types of fermented washed rice water (FWRW) were prepared using lactic acid bacteria (LAB) and carbohydrate hydrolase. The total concentration of sma...

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Detalles Bibliográficos
Autores principales: Lee, Eun-Hyeong, Jeong, Hyun-Mo, Kim, Eun-A, Lee, Ye-Rim, Shim, Jae-Hoon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914529/
https://www.ncbi.nlm.nih.gov/pubmed/36766169
http://dx.doi.org/10.3390/foods12030642

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914529/
https://www.ncbi.nlm.nih.gov/pubmed/36766169
http://dx.doi.org/10.3390/foods12030642

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