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Optimization of Fermented Tofu with High Isoflavone Content through Variation of Inoculum Percentages and Ratios of Lactobacillus plantarum, Lactobacillus acidophilus, and Leuconostoc mesenteroides



  ID Publisher : 0000015299
  Nama Jurnal : Journal of Mathematical and Fundamental Sciences
  Pengarang : Dea Indriani Astuti, Zahra Noviana
  Subjek : fermentation; isoflavone; lactic acid; lactic acid bacteria; tofu
  Edisi : 45 / 3 / November 2013


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