Optimization of Fermented Tofu with High Isoflavone Content through Variation of Inoculum Percentages and Ratios of Lactobacillus plantarum, Lactobacillus acidophilus, and Leuconostoc mesenteroides.
| Autor: | Astuti, Dea Indriani1, Noviana, Zahra1 zahra.noviana@lipi.go.id |
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| Zdroj: | Journal of Mathematical & Fundamental Sciences. 2013, Vol. 45 Issue 3, p263-273. 11p. |
| Databáze: | Academic Search Ultimate |
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