1.Changes in Chemical and Sensory Characteristics of Gunungkidul’s Lamtoro ( Leucaena Leucocephala) Tempeh during Extended Fermentation

作　　者：HA Prameswari ;A Nursiwi ;MZ Zaman 等

出　　处：IOP Conference Series: Earth and Environmental Science. 2021 ;828(1).doi:10.1088/1755-1315/828/1/012001

出版社：IOP Publishing

文章 ID：1036295178

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2.The viability of Rhizopus microsporus APBSMLF19 on different substrates and its application as a starter culture in tempeh fermentation

作　　者：M K Putri ;A M Sari ;M Z Zaman 等

出　　处：IOP Conference Series: Earth and Environmental Science. 2021 ;828(1).doi:10.1088/1755-1315/828/1/012002

出版社：IOP Publishing

文章 ID：1036295179

文章详细
3.Substrates and storage time evaluation for preparing tempeh starter from Rhizopus oryzae CBS130145

作　　者：A Nursiwi ;F Pertiwi ;D Ishartani 等

出　　处：IOP Conference Series: Earth and Environmental Science. 2021 ;828(1).doi:10.1088/1755-1315/828/1/012003

出版社：IOP Publishing

文章 ID：1036295180

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4.Study of Acetobacter xylinum FNCC 0001 fermentation kinetics using artificial media containing various carbon and nitrogen concentrations

作　　者：A M Sari ;F A Budianto ;A Nursiwi 等

出　　处：IOP Conference Series: Earth and Environmental Science. 2021 ;828(1).doi:10.1088/1755-1315/828/1/012004

出版社：IOP Publishing

文章 ID：1036295181

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5.Physical and sensory characteristic of cheese whey frozen yogurt with the addition of arrowroot starch ( Marantha arundinaceae L.) as stabilizer

作　　者：B Mubarokah ;E Nurhartadi ;A Nursiwi 等

出　　处：IOP Conference Series: Earth and Environmental Science. 2021 ;828(1).doi:10.1088/1755-1315/828/1/012005

出版社：IOP Publishing

文章 ID：1036295182

文章详细

	A Nursiwi	5篇
	M Z Zaman	4篇
	A M Sari	3篇
	D Ishartani	3篇
	A P Sanjaya	2篇

	R Utami	2篇
	AM Sari	1篇
	B Mubarokah	1篇
	E Nurhartadi	1篇
	E Widowati	1篇
	F A Budianto	1篇
	F Pertiwi	1篇
	HA Prameswari	1篇
	Lukitawesa	1篇
	M K Putri	1篇
	MZ Zaman	1篇

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