Estudio microbiológico de maceración de arroz (Oryza sativa). II. Determinación de los contenidos de algunos ácidos orgánicos en el líquido de maceración del arroz

It is a usual procedure to soak the rice with water, before the husking process, to avoid fragmentation In Brazil, this is usually carried out at room temperature (25— 30°C), inducing off flavors in commercial products. The following organic acids were assayed by gas chronwtography, resulting from...

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Bibliographic Details

Main Authors:	Cereda, M.P, Bonassi, I.A, Gil, A.R.
Format:	Artículo
Language:	Portugués
Published:	Instituto Interamericano de Cooperación para la Agricultura (IICA) 2022
Subjects:	ORYZA SATIVA ACIDOS ORGANICOS FERMENTACION CROMATOGRAFIA TECNICAS ANALITICAS BRASIL ORGANIC ACIDS FERMENTATION CHROMATOGRAPHY ANALYTICAL METHODS BRAZIL Sede Central
Online Access:	https://repositorio.catie.ac.cr/handle/11554/12157