Effects of proteolytic enzyme and moistening media on protein content of fermented palm kernel cake mediated by lactic acid bacteria

Effects of proteolytic enzyme and moistening media on protein content of fermented palm kernel cake mediated by lactic acid bacteria

Bibliographic Details
Main Authors: Mahyidin, Muziana Nazwin, Foo, Hooi Ling, Abdullah, Norhani, Loh, Teck Chwen, Md. Shah, Umi Kalsom
Format: Conference or Workshop Item
Language:English
Published: 2014
Online Access:http://psasir.upm.edu.my/id/eprint/50189/
http://psasir.upm.edu.my/id/eprint/50189/1/1-30.pdf

Internet

http://psasir.upm.edu.my/id/eprint/50189/
http://psasir.upm.edu.my/id/eprint/50189/1/1-30.pdf

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