Browsing Jurnal Teknologi dan Industri Pangan by Author "Nurhayati"
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Fermentasi sufu rendah garam dengan menggunakan beberapa kapang indigenus dan lactobacillus plantarum kik
Nurhayati | Jenie, Betty Sri Laksmi | Kusumaningrum, Harsi D. (2010)Sufu is a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product. It is made by fungal solid-state fermentation of tofu (called pizi) followed by aging in saturated brine solution. ...