#TITLE_ALTERNATIVE#
The fungus Monascus sp. has traditionally been used to prepare red fermented rice <br /> <br /> (angkak) as a natural food colorant, food preservative or medicinal agent. <br /> <br /> Recently, it has become a popular dietary supplement due to many of its bioactive <br /&...
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| Format: | Theses |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/30864 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |