Work

Development of sweet fermented rice (Khao-Mak) production using a pure culture of Amylomyces rouxii TISTR 3182 by the mixture design approach

Year: 2024

Type: article

Source: Journal of Food Science and Technology

DOI: 10.1007/s13197-024-06134-6

Authors: Sujaya Rittisorn, Manida Chorum, Sorayaporn Ratchakit, Nattawan Klaeabangthong, Srisuda Samaimai, Thanasak Lomthong

Institutions: Rajamangala University of Technology, Suan Dusit University

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: green

Funder: Thailand Science Research and Innovation

Award: G6045968322

OpenAlex ID: W4404464178

FWCI: 0.327

Cites: 22

Cited by: 2

Related to: 10