Characteristics of probiotic glutinous rice tapai with the addition of Lactobacillus plantarum 1 RN2-53 and some natural dyes
Tapai is a traditional Indonesian food usually made from cassava and glutinous rice. The study aims to determine natural dyes that produce the highest quality probiotic glutinous rice tapai. The study was conducted experimentally using a complete randomized design consisting of four treatments, and...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2024-02-01
|
| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1898 |