Physico-chemical Properties and Microbiological Composition of Optimised Tempeh and Milk Kefir
The fermentation process of two selected fermented foods, tempeh and milk kefir are commonly performed at small scale in homes as part of healthy diet following local culture practise. Due to much variations in every fermentation process, the changes in physico-chemical and microbiological propertie...
| Published in: | Chemical Engineering Transactions |
|---|---|
| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2025-10-01
|
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/15494 |