Characterization of Fermented Rice Noodle (Mohingar) in Myanmar

Journal for the Integrated Study of Dietary Habits
doi 10.2740/jisdh.12.274
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japanese Association for the Integrated Study of Dietary Habits

Related search

Feasibility Study on Establishment Noodle Rice Bran Stall

2017English

Identification and Characterization of Lactic Acid Bacteria Isolated From Fermented Rice Bran Product

Advances in Microbiology
2013English

Occurrence of the Rice Root Nematode Hirschmanniella Oryzae on Monsoon Rice in Myanmar

Trans/Form/Acao
Philosophy
2010English

Identification and Characterization of Yeast Strains Associated With the Fermented Rice Beverages of Garo Hills, Meghalaya, India

International Journal of Current Microbiology and Applied Sciences
2018English

Impact Assessment of Extension Program on Hybrid Rice Adoption in Myanmar

International Journal of Food Science and Agriculture
2019English

Physicochemical Characteristics of Rice and Suitability of the Traditional Cooking Method of Rice in the Union of Myanmar.

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2002English

Improving the Rice Performance by Fermented Chitin Waste

International Journal of Agriculture and Biology
AgriculturalBiological Sciences
2015English

Integrating Fish Into Irrigation Infrastructure Projects in Myanmar: Rice-Fish What If…?

Marine and Freshwater Research
EvolutionEcologyOceanographySystematicsAquatic ScienceBehavior
2019English

Evaluation Nutritients of Rice Bran Second Quality Fermented Using Rumen Fluid

Buletin Peternakan
2016English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy