Thai Rice Vinegars: Production and Biological Properties
Four types of traditional Thai rice—polished, black fragrant, glutinous and black glutinous rice—were separately used as raw material for vinegar production. During alcohol fermentation, using enriched baker’s dried yeast (<i>S. cerevisiae</i>) as a starter culture gave the highest ethan...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-06-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/13/5929 |