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Studies on the development of value added food by barley with Rhizopus oligosporus in Koji fermentation.
Studies on the development of value added food by barley with Rhizopus oligosporus in Koji fermentation.
2010
Zia-ullah Khokhar
Quratulain Syed
Shahjahan Baig
Muhammad Nadeem
M. Sher
Irsa Islam
Keywords:
Rhizopus oligosporus
Enzyme
Amylase
Starch
Biochemistry
Fermentation
Triacylglycerol lipase
Enzyme assay
Chemistry
proximate analysis
Food science
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