SURAYOT, U.; JOMDUANG, S. Qualitative comparison of fermented drinks from wort obtained from fermentation of germinated unpolished purple rice with and without addition of commercial enzymes. Food and Applied Bioscience Journal, [S. l.], v. 1, n. 1, p. 49–58, 2017. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/77353. Acesso em: 17 may. 2024.