Quality Assessment of Rice Beverage Made from Traditional Rice Varieties Fermented by Lactobacillus plantarum

dc.contributor.author	Jayasekara, M.G.D.C.
dc.contributor.author	Kumari, D.W.M.M.M.
dc.contributor.author	Wijewardane, R.M.N.A.
dc.contributor.author	Hettige, K.D.T.
dc.date.accessioned	2019-10-29T14:40:17Z
dc.date.available	2019-10-29T14:40:17Z
dc.date.issued	4/4/2019
dc.identifier.citation	11th Annual Research Symposium Proceedings (pg 59) - 2019 ,Faculty of Agriculture	en_US
dc.identifier.issn	2012-5623
dc.identifier.uri	http://repository.rjt.ac.lk/handle/123456789/2310
dc.language.iso	en	en_US
dc.publisher	Rajarata University of Sri Lanka	en_US
dc.subject	Lactobacillus plantarum	en_US
dc.subject	Probiotic	en_US
dc.subject	Rice beverage	en_US
dc.subject	Traditional rice varieties	en_US
dc.title	Quality Assessment of Rice Beverage Made from Traditional Rice Varieties Fermented by Lactobacillus plantarum	en_US
dc.type	Article	en_US