Wild Fermentative Soaking: An Indigenous Technique for Improving the Instrumental Texture of Cooked Glutinous Rice
Sothea Kruoch, Phonkrit Maniwara, Vaiphot Kanjoo, Sakunkhun Makkhun, Sirikarn Sanpa and Trakul Prommajak* Author for corresponding; e-mail address: tpromjak@gmail.com
Volume: Vol.52 No.6 (November 2025)
Research Article
DOI: https://doi.org/10.12982/CMJS.2025.091
Received: 17 April 2025, Revised: 5 October 2025, Accepted: 9 October 2025, Published: 29 October 2025
Citation: Kruoch S., Maniwara P., Kanjoo V., Makkhun S., Sanpa S. and Prommajak T., Wild fermentative soaking: An indigenous technique for improving the instrumental texture of cooked glutinous rice. Chiang Mai Journal of Science, 2025; 52(6): e2025091. DOI 10.12982/CMJS.2025.091.