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  4. Identification of lactic acid bacteria and yeasts from fermented rice product (Khao-khab)
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Identification of lactic acid bacteria and yeasts from fermented rice product (Khao-khab)

Author(s)
Tanasupawat, Somboon
Phongsopitanun, Wongsakorn
Lorliam, Wanlapa
Luangsakul, Naphatrapi
Chatanon, Lawan
Date Issued
January 1, 2013
Type
Conference Paper
Citation
Thai Journal of Pharmaceutical Sciences, 38(SUPPL.), 52-55, 2013
Subjects

Fermented rice produc...

Lactic acid bacteria

Lactobacillus

Yeasts

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