Feasibility of Using Corncob as the Substrate for Natural Vinegar Fermentation with Physicochemical Changes during the Acetification Process

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Feasibility of Using Corncob as the Substrate for Natural Vinegar Fermentation with Physicochemical Changes during the Acetification Process"
written by Kaustav Chakraborty, Joyjit Saha, Utpal Raychaudhuri, Runu Chakraborty,
published by Food and Nutrition Sciences, Vol.6 No.10, 2015

has been cited by the following article(s):

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[3]	Influence of Saccharomyces cerevisiae strains on fermentation of Monascus vinegar from rice pasta by-product International Food Research Journal, 2022 DOI:10.47836/ifrj.29.6.15