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Designation of rice cake starters for fermented rice products with desired characteristics and fast fermentation

Crossref DOI link: https://doi.org/10.1007/s13197-019-03784-9

Published Online: 2019-05-11

Published Print: 2019-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Rakmai, Jaruporn

Cheirsilp, Benjamas https://orcid.org/0000-0001-7414-489X
Srinuanpan, Sirasit
Funding

Funding for this research was provided by:

Food Innovation and Research Institute, Prince of Songkla University, Thailand

Postdoctoral Fellowship from Prince of Songkla University
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Article History

Revised: 8 April 2019

Accepted: 12 April 2019

First Online: 11 May 2019