Open AccessPhysicochemical Properties of Black Soygurt Made from Black Soybeans (BS) and Black Sticky Rice (BR)
Author(s) -
Sri Winarti,
Ulya Sarofa,
Bulan Yumna Islami
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1125/1/012103
Subject(s) - black rice , fermentation , food science , chemistry , lactobacillus , antioxidant , anthocyanin , black tea , raw material , biochemistry , organic chemistry