Modeling and Optimising the Growth of Lasiodiplodia theobromae During Gathotan Fermentation
Gathotan is fungal fermented cassava, and a raw material for a Javanese snack called ‘gathot’. This type of food is now hardly to find, and the process of making gathotan is relatively lack of process control, leads to failure in process. To make gathotan, peeled cassava tubers are left on the groun...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
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Indonesian Society for Microbiology
2014-10-01
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| Edice: | Microbiology Indonesia |
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| On-line přístup: | https://jurnal.permi.or.id/index.php/mionline/article/view/271 |
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