Changes in Selected Physical Property and Enzyme Activity of Rice and Barley Koji during Fermentation and Storage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02691.x/fullpdf
Reference25 articles.
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4. Mycelial propagation and enzyme production in koji prepared with Aspergillus oryzae on various rice extrudates and steamed rice;Chou;J Ferment Bioeng,1995
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