HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India
Author:
Affiliation:
1. Department of Food Engineering and Technology; Tezpur University; Napaam, Sonitpur Assam 784028 India
2. Department of Food and Cosmetic Science, Faculty of Bioindustry; Tokyo University of Agriculture; 196 Yasaka Abashiri Hokkaido 099-2493 Japan
Funder
Ministry of Food Processing Industries, Govt. of India
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.134/fullpdf
Reference45 articles.
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3. Mini Review: Fermented foods and beverages of the North-East India;Das;Int. Food Res. J.,2012
4. Methodology of rice beer preparation and various plant materials used in starter culture preparation by some tribal communities of Northeast India: A survey;Das;Int. Food Res. J.,2012
5. Lactic acid bacteria in hamei and marcha of North East India;Tamang;Indian J. Microbiol.,2007
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