Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference57 articles.
1. “Ethno-Microbiology” of ethnic Indian fermented foods and alcoholic beverages;Tamang;J Appl Microbiol,2022
2. Domestication of industrial microbes;Steensels;Curr Biol,2019
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4. Traditional and latest researches on Aspergillus oryzae and related koji molds;Higuchi;J Fungi,2021
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