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Characterization of starch-hydrolyzing lactic acid bacteria isolated from a fermented fish and rice food, “burong isda”, and its amylolytic enzyme

ProbioticFood FermentationBiochemistryLactic Acid BacteriaBiotechnologyMicrobial PhysiologyFood MicrobiologyAmylolytic EnzymePolysaccharideFermented FishMicrobiologyRice FoodHealth Sciences