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. |
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| 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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