Showing 51 - 54 results of 54 for search '"Fermented food"', query time: 0.02s Refine Results
  1. 51

    Development of a high-value food product from pili pulp (Canarium ovatum) as a raw material for lacto-fermented pili by Gile, Trina Joy E.

    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    Thesis

    Development of a high-value food product from pili pulp (Canarium ovatum) as a raw material for lacto-fermented pili
  2. 52

    Antibacterial and antibiofilm activity of the cell-free supernatant of lactic acid bacteria from burong mustasa against streptococcus mutans by Amistoso, Marmee Mathea

    Thesis

    Antibacterial and antibiofilm activity of the cell-free supernatant of lactic acid bacteria from burong mustasa against streptococcus mutans
  3. 53

    Poly-y-glutamic acid production by Bacillus subtilis (natto) under high salt conditions. by Thanh Nguyen, Sy Le

    Article

    Poly-y-glutamic acid production by Bacillus subtilis (natto) under high salt conditions.
  4. 54

    Impact of lactic acid fermentation on the antibacterial activity of Curcuma longa (turmeric) against selected pathogenic bacteria by Ricasata, Chloe Katryn C., Carigaba, Diane Ira S.

    Book

    Impact of lactic acid fermentation on the antibacterial activity of Curcuma longa (turmeric) against selected pathogenic bacteria

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