Biochemical comparison of rice wine produced using common and glutinous rice with three different traditional starter cakes
Rice wine or `tapai' is one of the traditional alcoholic beverages, which has been produced in Sabah for ages and is used in most of the cultural rituals and ceremonies. This study delves on the chemical characterization of rice wine produced from common and glutinous rice using three different...
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| Format: | Thesis |
| Language: | en en |
| Published: |
2010
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/43760/1/24%20PAGES.pdf https://eprints.ums.edu.my/id/eprint/43760/2/FULLTEXT.pdf https://eprints.ums.edu.my/id/eprint/43760/ |
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