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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| Auteurs principaux: | , , , |
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| Format: | article |
| Langue: | EN |
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MBI & UNS Solo
2018
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| Accès en ligne: | https://doaj.org/article/f668b87ef40641a09f1a3e6f869b4c02 |
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