Changes in physicochemical properties of rice flour by fermentation with koji and its potential use in gluten-free noodles.

Park, Jiwoon; Woo, Seung-Hye; Park, Jong-Dae; Sung, Jung Min

Park, Jiwoon; Woo, Seung-Hye; Park, Jong-Dae; Sung, Jung Min.

Afiliación

Park J; Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea.
Woo SH; Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea.
Park JD; Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea.
Sung JM; Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea.

J Food Sci ; 86(12): 5188-5199, 2021 Dec.

Article en En | MEDLINE | ID: mdl-34755896

Asunto(s)

Harina; Oryza; Fermentación

Palabras clave

cooking quality; fermentation; gluten-free noodles; koji; rice dough

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza / Harina Idioma: En Revista: J Food Sci Año: 2021 Tipo del documento: Article Pais de publicación: Estados Unidos

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