Emericella nidulans (4DP5), Cladosporium herbarum (7DF12) and Bacillus subtilis improve the nutritional value of palm kernel cake (PKC) through solid-state fermentation (SSF)

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Bibliographic Details
Published inMalaysian Journal of Microbiology
Main Authors Lau, S. Y. L., Halim, M. A., Telajan, E. R. A. D., Wong, C. M. V. L.
Format Journal Article
LanguageEnglish
Published 01.08.2022
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ISSN:2231-7538
2231-7538
DOI:10.21161/mjm.211345