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: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
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MBI & UNS Solo
2018
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| Acceso en línea: | https://doaj.org/article/f668b87ef40641a09f1a3e6f869b4c02 |
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