Phenotypic identification of indigenous fungi and lactic acid bacteria isolated from ’gatot’ an Indonesian fermented food

Astriani A, Diniyah N, Jayus J, Nurhayati N. 2018. Phenotypic identification of indigenous fungi and lactic acid bacteria isolated from ’gatot’ an Indonesian fermented food. Biodiversitas 19: 947-954. As a traditional Indonesian food made from cassava, ‘gatot' has special attracted characters o...

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Autores principales: ASTRIANI ASTRIANI, NURUD DINIYAH, JAY JAYUS, NURHAYATI NURHAYATI
Formato: article
Lenguaje:EN
Publicado: MBI & UNS Solo 2018
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Acceso en línea:https://doaj.org/article/f668b87ef40641a09f1a3e6f869b4c02
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