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Utilization of rice pasta by-products as the substrate for vinegar fermentation.

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Title: Utilization of rice pasta by-products as the substrate for vinegar fermentation.
Authors: Jirasatid S; Department of Food Science, Faculty of Science, Burapha University, Chonburi, 20130 Thailand., Yuenyongputtakal W; Department of Food Science, Faculty of Science, Burapha University, Chonburi, 20130 Thailand., Srisuk N; Program of Biological Science, Faculty of Science, Rajabhat Rajannagarindra University, Chachoengsao, 24000 Thailand., Intamaso U; Program of Medical Technology, Faculty of Allied Health Sciences, Chonburi, 20130 Thailand., Chutoam P; Program of Medical Technology, Faculty of Allied Health Sciences, Chonburi, 20130 Thailand., Ittarat P; Program of Medical Technology, Faculty of Allied Health Sciences, Chonburi, 20130 Thailand.
Source: Journal of food science and technology [J Food Sci Technol] 2025 Feb; Vol. 62 (2), pp. 325-335. Date of Electronic Publication: 2024 Jul 15.
Publication Type: Journal Article
Journal Info: Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE
Database: MEDLINE Ultimate
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  Availability: 0
Header DbId: mdl
DbLabel: MEDLINE Ultimate
An: 39868386
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Utilization of rice pasta by-products as the substrate for vinegar fermentation.
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  Data: <searchLink fieldCode="AU" term="%22Jirasatid+S%22">Jirasatid S</searchLink>; Department of Food Science, Faculty of Science, Burapha University, Chonburi, 20130 Thailand.<br /><searchLink fieldCode="AU" term="%22Yuenyongputtakal+W%22">Yuenyongputtakal W</searchLink>; Department of Food Science, Faculty of Science, Burapha University, Chonburi, 20130 Thailand.<br /><searchLink fieldCode="AU" term="%22Srisuk+N%22">Srisuk N</searchLink>; Program of Biological Science, Faculty of Science, Rajabhat Rajannagarindra University, Chachoengsao, 24000 Thailand.<br /><searchLink fieldCode="AU" term="%22Intamaso+U%22">Intamaso U</searchLink>; Program of Medical Technology, Faculty of Allied Health Sciences, Chonburi, 20130 Thailand.<br /><searchLink fieldCode="AU" term="%22Chutoam+P%22">Chutoam P</searchLink>; Program of Medical Technology, Faculty of Allied Health Sciences, Chonburi, 20130 Thailand.<br /><searchLink fieldCode="AU" term="%22Ittarat+P%22">Ittarat P</searchLink>; Program of Medical Technology, Faculty of Allied Health Sciences, Chonburi, 20130 Thailand.
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  Data: <searchLink fieldCode="JN" term="%220056471%22">Journal of food science and technology</searchLink> [J Food Sci Technol] 2025 Feb; Vol. 62 (2), pp. 325-335. <i>Date of Electronic Publication: </i>2024 Jul 15.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Springer+%28India%29%22">Springer (India) </searchLink><i>Country of Publication: </i>India <i>NLM ID: </i>0056471 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Print <i>ISSN: </i>0022-1155 (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200221155%22">00221155 </searchLink><i>NLM ISO Abbreviation: </i>J Food Sci Technol <i>Subsets: </i>PubMed not MEDLINE
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=39868386
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      – Type: doi
        Value: 10.1007/s13197-024-06030-z
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      – Code: eng
        Text: English
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        StartPage: 325
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      – TitleFull: Utilization of rice pasta by-products as the substrate for vinegar fermentation.
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            NameFull: Jirasatid S
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            NameFull: Yuenyongputtakal W
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            NameFull: Srisuk N
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            NameFull: Intamaso U
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            NameFull: Chutoam P
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            – D: 01
              M: 02
              Text: 2025 Feb
              Type: published
              Y: 2025
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              Value: 0022-1155
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              Value: 62
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              Value: 2
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            – TitleFull: Journal of food science and technology
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