Browsing Jurnal Teknologi dan Industri Pangan by Subject "rhizopus oryzae"
Now showing items 1-1 of 1
-
Fermentasi Sufu Rendah Garam Dengan Menggunakan Beberapa Kapang Indigenus Dan Lactobacillu S Plantarum Kik
(2010)Sufu ls a traditional Chinese fermented soybean curd (tofu) resembling a soft creamy cheese-type product, lt is made by fungatso/rd-stafe 'etqentation of tofu (called pizi) followed by aging in saturated brine solution. ...