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Lactic acid fermentation of purple sweet potato (Ipomoea batatas L.) and black glutinous rice (Oryza sativa L.) by Lactobacillus acidophilus and its effect on antioxidant capacity and anthocyanins content of the fermented solution
(International University HCMC, Vietnam, 2013)
This study was carried out to find the possibility of fermenting purple sweet potato (Ipomoea batatas L.) and black glutinous rice (Oryza sativa L.) with Lactobacillus acidophilus. Two substrates, namely purple ...