Selection of starter cultures for the production of vegetarian kapi, a thai fermented condiment

by Wittanalai S., Chandet N., Rakariyatham N.
Published 2014

Characterization of Soybean Kapi During Fermentation with Bacillus spp.

by Wittanalai S., Deming R.L., Rakariyatham N.
Published 2014

Selection of starter cultures for the production of vegetarian kapi, a thai fermented condiment

by Suttida Wittanalai, Nopakarn Chandet, Nuansri Rakariyatham
Published 2018

Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment

by Wittanalai S., Rakariyatham N., Deming R.L.
Published 2014

Characterization of Soybean Kapi During Fermentation with Bacillus spp.

by Suttida Wittanalai, Richard L. Deming, Nuansri Rakariyatham
Published 2018

Volatile compounds of vegetarian soybean kapi, a fermented Thai food condiment

by Suttida Wittanalai, Nuansri Rakariyatham, Richard L. Deming
Published 2018