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. 2009 Feb;27(1):41–52. doi: 10.3329/jhpn.v27i1.3316

Fig. 2.

Fig. 2.

Bacterial quality of SRP and LB flours using MPN technique

∗Viable organisms are enumerated using the MPN (most probable number) serial dilution technique; CFU=Colony-forming unit; LB=Lishe bora; SRP=Soy-rice porridge