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RSU International Research Conference 2026 on Science and Technology

Year: 2026

Optimization of Initial Sugar Concentration for Fermented Malt Beverage Production from Thai Riceberry Rice Using Mixed-Culture Fermentation

Mueanfan Chaingkha and Yupakanit Puangwerakul

Pages: 264 - 273

Keywords: Riceberry rice, fermented malt beverage, Dekkera bruxellensis, Komagataeibacter intermedius, sugar concentration, acetic acid, sensory evaluation

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