Diversity of lactic acid bacteria isolated during fermentation of indigenous cassava obtained from sumba, east nusa tenggara, indonesia
Hutajulu IBE, Kulla PDK, Retnaningrum E. 2021. Diversity of lactic acid bacteria isolated during fermentation of indigenous cassava obtained from Sumba, East Nusa Tenggara, Indonesia. Biodiversitas 22: 2561-2570. Traditional fermented food products hold a great significance in the routine diet of In...
Saved in:
Main Authors: | , , |
---|---|
Format: | Article PeerReviewed |
Language: | English |
Published: |
Society for Indonesian Biodiversity
2021
|
Subjects: | |
Online Access: | https://repository.ugm.ac.id/284176/1/7339-Article%20Text-43906-1-10-20210609.pdf https://repository.ugm.ac.id/284176/ https://smujo.id/biodiv/article/view/7339/4919 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Universitas Gadjah Mada |
Language: | English |