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Characterization of the Composition and Bacteria in “Khaw Poon” Fermented Rice Noodle from Raos
fermented rice noodle traditional food microorganism γ-aminobutyric acid lactic acid
2009/8/26
The quantity of crude fat and protein components in the fermented rice noodles decreased as the process advanced. Conversely, the shitogi blocks contained a markedly increasing quantity of free amino ...
