Amomum aromaticum prebiotic-like polysaccharides enhance yeast fermentation and antioxidant profile of traditional rice beer - ‘kiad’: PREBIOTIC-LIKE COMPOUNDS IMPROVES FERMENTATION IN KIAD. Indian Journal of Traditional Knowledge (IJTK), [S. l.], v. 25, n. 8, p. 815–825, 2026. DOI: 10.56042/ijtk.v25i8.24602. Disponível em: https://or.niscpr.res.in/index.php/IJTK/article/view/24602. Acesso em: 31 aug. 2026.