Effect of acidification on the microbiological composition and performance of tempe starter
- 31 March 1989
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 6 (1) , 37-43
- https://doi.org/10.1016/s0740-0020(89)80035-8
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Increase In Some B Vitamins, Including B12, During Fermentation Of Tempeh, Produced From Cowpeas Or Soy BeansJournal of Plant Foods, 1983
- MASS PRODUCTION OF Rhizopus oligosporus SPORES AND THEIR APPLICATION IN TEMPEH FERMENTATIONJournal of Food Science, 1975
- A Millennium of Fungi, Food, and FermentationMycologia, 1965