[1]
“Amomum aromaticum prebiotic-like polysaccharides enhance yeast fermentation and antioxidant profile of traditional rice beer - ‘kiad’: PREBIOTIC-LIKE COMPOUNDS IMPROVES FERMENTATION IN KIAD”, IJTK, vol. 25, no. 8, pp. 815–825, Aug. 2026, doi: 10.56042/ijtk.v25i8.24602.