Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production |
Chun, Hyang-Sook
(Korea Food Research Institute)
Lee, Myung-Ki (Korea Food Research Institut) Kim, Hyun-Jung (Korea Food Research Institut) Chang, Hyun-Joo (Korea Food Research Institute) |
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Fermentation of cassava (Manihot esculenta Crantz)
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DOI |
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Microbiological changes during the traditional production of ogi-baba, West African fermented sorghum gruel
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DOI |
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Effect of aging on the quality of glutinous rice crackers
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DOI ScienceOn |
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Changes in chemical composition of glutinous rice during steeping and quality properties of yukwa
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Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting
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DOI ScienceOn |
7 |
Microbiological and fermentation characteristic of togwa, a Tanzanian fermented food
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DOI ScienceOn |
8 |
On the expansion factors of Ganjung(Korean rice cookies)
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9 |
Improvement in the yukwa manufacturing by extrusion process with CO gas injection
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10 |
Rice snack foods
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11 |
Microbiological aspects of the traditional manufacture of busaa, a Kenyan opaque maize beer
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12 |
Some physico-chemical and food application characteristics of California waxy rice varieties
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13 |
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14 |
Characteristics of micro-organisms of importance in the fermentation of fufu and ogi-two Nigerian foods
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15 |
Selective media for enumerating lactic acid bacteria groups from fermented pickles
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DOI |
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17 |
α-Amylase of Rhizopus niveus: Its isolation and some enzymic properties
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18 |
Protease production by amylolytic fungi in solid state fermentation
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Notes on sugar determination
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Degradation of raw starch by wild amylolytic strain of Lactobacillus plantarum
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22 |
The microbiology 'brukutu' beer
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DOI ScienceOn |
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Identification of Lactobacillus species associated with selected African fermented foods
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24 |
Effects of various steeping periods on the physical and sensory characteristics of Yukwa (Korean rice snack)
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DOI ScienceOn |
25 |
Microbiological and aromatic characteristics of fermented maize dough for kenkey production in Ghana
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DOI ScienceOn |
26 |
Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production
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27 |
Characteristics and significance of yeast's involvement in cassava fermentation for 'fufu' production
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DOI ScienceOn |
28 |
Microbiological changes in mawe during natural fermentation
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DOI ScienceOn |
29 |
Simple and rapid method for isolating large plasmid DNA from lactic streptococci
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30 |
A reivew of traditional fermented foods, condiments and beverages in Nigeria:Their benefits and possible problems
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DOI |