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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| Formato: | article |
| Lenguaje: | EN |
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MBI & UNS Solo
2021
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| Acceso en línea: | https://doaj.org/article/09e060fb4b304952a8446571d889cdff |
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