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

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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

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