Chemical properties, sensory characteristics, and antibacterial activity to Staphylococcus aureus of tempeh gembus fermented with Mosaccha inocula
Rizal, Samsul, Kustyawati, Maria Erna, Zulferiyenni, Murhadi, Zulfa, Defina, Rosida, Firda, Syifani, Fairuzsita Naura Amalia, Permatahati, Ayu Dian Pratiwi
Published in Innovative food science & emerging technologies (01.07.2024)
Published in Innovative food science & emerging technologies (01.07.2024)
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