Development of sweet fermented rice (Khao-Mak) production using a pure culture of Amylomyces rouxii TISTR 3182 by the mixture design approach
采用混合设计方法，利用纯培养的鲁氏淀粉酵母TISTR 3182开发甜发酵米（Khao-Mak）的生产工艺
期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-024-06134-6
Rittisorn, Sujaya; Chorum, Manida; Ratchakit, Sorayaporn; Klaeabangthong, Nattawan; Samaimai, Srisuda; Lomthong, Thanasak
