Physicochemical, lactic acid bacteria survivability and sensory properties of salad dressing with yogurt containing bacterial cellulose from sweet fermented broken black glutinous rice (Khao-Mak)
Jatupat Samappito Department of Food Innovation and Processing, Faculty of Agricultural Technology, Buriram Rajabhat University, Buriram, Thailand Wasuntara Thiangna Department of Food Innovation and Processing, Faculty of Agricultural Technology, Buriram Rajabhat University, Buriram, Thailand Supawan Taroangram Department of Food Innovation and Processing, Faculty of Agricultural Technology, Buriram Rajabhat University, Buriram, Thailand Pianpan Supakot Department of […]
