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,...
Saved in:
Main Author: | Perpustakaan UGM, i-lib |
---|---|
Format: | Article NonPeerReviewed |
Published: |
[Yogyakarta] : Universitas Gadjah Mada
1999
|
Subjects: | |
Online Access: | https://repository.ugm.ac.id/22530/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=5443 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Universitas Gadjah Mada |
Similar Items
-
Lactic acid bacteria in fermented foods of Indonesian origin
by: Perpustakaan UGM, i-lib
Published: (2003) -
Lactic Acid Bacteria from Indigenous Fermented Foods and Their Antimicrobial Activity
by: Perpustakaan UGM, i-lib
Published: (1996) -
Mungbean (Vigna radiata (L.) Wilczek) improvement through induction of gamma radiation
by: Perpustakaan UGM, i-lib
Published: (2000) -
Molecular Mapping Of Seed Size In Mungbean Pemetaan Molekular Ukuran Benih Kacang Hijau
by: Perpustakaan UGM, i-lib
Published: (2002) -
Microbial Reduction of Cholesterol by Lactic Acid Bacteria and Eubacterium sp.
by: Perpustakaan UGM, i-lib
Published: (2001)