Change of chemical and microbiological during the fermentation of bekasam nile tilapia fish using single and mixed starters

Characteristics of Seaweed Yoghurt with Different Concentration of Gracilaria sp. Using A Combination of Lactobacillus plantarum and Streptococcus thermophilus

Lactic Acid Bacteria Aplication from Inasua As Biopreservative for Catfish (Pangasius sp.)

Hydrothermal degradation of Kappaphycus alvarezii: Hydrolysate characteristics and capabilities as prebiotics

Fermentation of mangrove leaves (Rhizophora mucronata) as herbal tea