Browsing by Subject "Green Chinesse Leaf (Brassica juncea L.)"

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Evaluation on Potency of Green Chinesse Leaf (Brassica juncea L) Juice Fermented by Lactic Acid Bacteria Isolated from Breast Milk as Wet Noodles Preservatives

Lilis Nuraida | Suliantari | Fitri Syawaliyah | Yessica Sinaga | Vanya A. Muthia | Ulfa Nurmaida (2011)

Wet noodles generally produced by home industries and small scale industries. Due to chemical characteristics of wet noodles, this product undergoes spoilage quickly. This has stimulated the use of preservatives to prolong ...