PEffects of rice variety and fermentation method on the physiochemical and sensory properties of rice wine.
- Published in:
- International Food Research Journal, 2017, v. 24, n. 3, p. 1117
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- Publication type:
- Article
Works matching AU Elegado, F. B.
Results: 3
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Evaluating the anti-obesity potential of Lactobacillus fermentum 4B1, a probiotic strain isolated from balao-balao, a traditional Philippine fermented food.
- Published in:
- International Food Research Journal, 2017, v. 24, n. 2, p. 819
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- Publication type:
- Article
3
Traditional dried starter culture (Medombae) for rice liquor production in Cambodia.
- Published in:
- International Food Research Journal, 2015, v. 22, n. 4, p. 1642
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- Publication type:
- Article