Literature DB >> 5531232

Microbiological studies of Indonesian fermented foodstuffs.

D Dwidjoseputro, F T Wolf.   

Abstract

Mesh：

Year:  1970        PMID： 5531232     DOI： 10.1007/bf02051099

Source DB:  PubMed          Journal:  Mycopathol Mycol Appl        ISSN： 0027-5530


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  2 in total

1.  A MILLENNIUM OF FUNGI, FOOD, AND FERMENTATION.

Authors:  C W HESSELTINE
Journal:  Mycologia       Date:  1965 Mar-Apr       Impact factor: 2.696

2.  Foods from fermented soybeans; as prepared in the Netherlands Indies; taohoo, a cheese-like substance, and some other products.

Authors:  G STAHEL
Journal:  Mem N Y Bot Gard       Date:  1946-11
  2 in total
  4 in total

1.  Indonesian tapé ketan fermentation.

Authors:  T C Cronk; K H Steinkraus; L R Hackler; L R Mattick
Journal:  Appl Environ Microbiol       Date:  1977-05       Impact factor: 4.792

2.  Beer production potentiality of some non-Saccharomyces yeast obtained from a traditional beer starter emao.

Authors:  Nitesh Boro; Ashis Borah; Rajib L Sarma; Diganta Narzary
Journal:  Braz J Microbiol       Date:  2022-04-29       Impact factor: 2.214

3.  Formation of extracellular C14-C18 2-D-hydroxy fatty acids by species of Saccharomycopsis.

Authors:  C P Kurtzman; R F Vesonder; M J Smiley
Journal:  Appl Microbiol       Date:  1973-10

4.  The effect of the use of commercial tempeh starter on the diversity of Rhizopus tempeh in Indonesia.

Authors:  Wellyzar Sjamsuridzal; Mangunatun Khasanah; Rela Febriani; Yura Vebliza; Ariyanti Oetari; Iman Santoso; Indrawati Gandjar
Journal:  Sci Rep       Date:  2021-12-14       Impact factor: 4.379
  4 in total

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