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Physico-chemical Properties and Microbiological Composition of Optimised Tempeh and Milk Kefir
The fermentation process of two selected fermented foods, tempeh and milk kefir are commonly performed at small scale in homes as part of healthy diet following local culture practise. Due to much variations in every fermentation process, the changes in physico-chemical and microbiological propertie...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
AIDIC Servizi S.r.l.
2025-10-01
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| Col·lecció: | Chemical Engineering Transactions |
| Accés en línia: | https://www.cetjournal.it/index.php/cet/article/view/15494 |
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