Lihat Juga

• PENGARUH KONSENTRASI DAN PENAMBAHAN BAKTERI ASAM LAKTAT Lactobacillus plantarum B1765 SEBAGAI KULTUR STARTER TERHADAP MUTU PRODUK BEKASAM BANDENG (Chanos chanos) (THE EFFECT OF SALT CONCENTRATION AND THE ADDITION OF LACTIC ACID BACTERIA Lactobacillus plan
  oleh: Hadianti, Meilina Rizky; Department of Chemistry, Faculty of Mathematics and Natural sciences State University of Surabaya Jl. Ketintang Surabaya (60231), Telp. 031-8298761, et al.
  Terbitan: (2013)
• PENGARUH LAMA FERMENTASI DAN PENAMBAHAN BAKTERI ASAM LAKTAT Lactobacillus plantarum B1765 TERHADAP MUTU PRODUK TAPE SINGKONG THE EFFECT OF FERMENTATION TIME AND ADDITIONAL LACTIC ACID BACTERIA Lactobacillus plantarum B1765 TO THE QUALITY OF FERMENTED CASSAVA PRODUCT
  oleh: KHASANAH, NUR, et al.
  Terbitan: (2014)
• PENGARUH LAMA FERMENTASI KOPI ARABIKA (Coffea arabica) DENGAN BAKTERI ASAM LAKTAT Lactobacillus plantarum B1765 TERHADAP MUTU PRODUK (THE EFFECT OF FERMENTATION TIME OF ARABICA COFFEE (Coffea arabica) WITH Lactobacillus plantarum B1765 LACTIC ACID)
  oleh: Wilujeng, Acik Ari Tri; Jurusan Kimia FMIPA Unesa, et al.
  Terbitan: (2013)
• PENENTUAN AKTIVITAS -Glukosidase PADA FERMENTASI SARI KEDELAI DENGAN KULTUR STARTER Lactobacillus plantarum B1765 DETERMINATION OF -Glucosidase ACTIVITY IN FERMENTATION EXTRACT SOYA WITH STARTER CULTURE Lactobacillus plantarum B1765
  oleh: HUDA, MARATUL, et al.
  Terbitan: (1970)
• PENGGUNAAN TEPUNG KULIT PISANG DALAM PEMBUATAN BEKASAM DENGANKULTUR STARTER Lactobacillus plantarum B1765THE USING OF BANANA PEEL FLOUR IN MAKING BEKASAM WITH STARTER CULTURE
  oleh: AZIZAH, NURUL, et al.
  Terbitan: (1970)