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  1. 1

    Hydrolysis of isoflavones and consumption of oligosaccharides during lactic acid fermentation of soybean milk. von Bordignon, Jose Renato

    Artikel

    Hydrolysis of isoflavones and consumption of oligosaccharides during lactic acid fermentation of soybean milk.
  2. 2

    Development of pure culture starter using a white-spored mutant of Koji mood, K-1A for Kecap, an Indonesian soy sauce. von Sulistyo, Joko

    Artikel

    Development of pure culture starter using a white-spored mutant of Koji mood, K-1A for Kecap, an Indonesian soy sauce.

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