The utilization of spent rice mash as starter culture for rice wine fermentation
The study aimed to test the efficiency of using spent rice mash as starter culture in the production of rice wine. Tapuy produced from spent rice mash was not significantly different (α=0.05) from the wine produced using bubod as microbial inoculant except for the sensory parameters of bitterness in...
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| Format: | Thesis |
| Language: | English |
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2001.
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