Diversity of lactic acid bacteria isolated during fermentation of indigenous cassava obtained from Sumba, East Nusa Tenggara, Indonesia

Abstract. Hutajulu IBE, Kulla PDK, Retnaningrum E. 2021. Diversity of lactic acid bacteria isolated during fermentation of indigenous cassava obtained from Sumba, East Nusa Tenggara, Indonesia. Biodiversitas 22: 2561-2570. Traditional fermented food products hold a great significance in the routine...

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Autores principales: IMMANUELLA BERLIANA ELVANI HUTAJULU, PERISKILA DINA KALI KULLA, Endah Retnaningrum
Formato: article
Lenguaje:EN
Publicado: MBI & UNS Solo 2021
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Acceso en línea:https://doaj.org/article/09e060fb4b304952a8446571d889cdff
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