Bacterial Population and Chemical Characteristics of Fermented Mandai Cempedak with Starter Induction-Reference-Cited by-同舟云学术

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Bacterial Population and Chemical Characteristics of Fermented Mandai Cempedak with Starter Induction

Published:2018 Issue:3 Volume:12 Page:83-91
ISSN:1978-3477
Container-title:Microbiology Indonesia
language:
Short-container-title:Microbiol Indones

Author:

RAHMADI ANTON, ,SARI KARTIKA,KHAIRIYAH NIKMATUL,HANDAYANI FRIO,SATRIO SITOHANG,YULIANI YULIANI,EMMAWATI ASWITA, , , , , ,

Publisher

Indonesian Society for Microbiology

Subject

General Medicine

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health;Food Science and Human Wellness;2023-09

2. Canning of mandai , traditional fermented food from Indonesia, using thermal pasteurization;Journal of Food Processing and Preservation;2022-09-21

3. Proximate analysis of the high phytochemical activity of encapsulated Mandai cempedak (Artocarpus champeden) vinegar prepared with maltodextrin and chitosan as wall materials;F1000Research;2022-07-29

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