DEVELOPMENT OF LACTIC ACID FERMENTED BEVERAGE MADE FROM THE EXTRACT OF BROWN RICE AND MUNGBEAN MIXTURE
ABSTRACT Cool and hot water extraction procedure were examined for their suitability to yield desirable rice-based beverage for fermentation by two strains of lactic acid bacteria (LAB). Studies revealed that a procedure in which roasted brown rice and mungbean flour were mixed in proportion of 1:1,...
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[Yogyakarta] : Universitas Gadjah Mada
1999
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