Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by TJAHJADI PURWOKO
Protein Concentrations of Sweet Soysauces From Rhizopus Oryzae and R. Oligosporus Fermentation Without Moromi Fermentation
Biodiversitas
Animal Science
Zoology
Plant Science
Molecular Biology
Related publications
Improvement the Chemical Properties of Cassava Through Microbial Fermentation Using Rhizopus Oligosporus
MATEC Web of Conferences
Materials Science
Engineering
Chemistry
Effects of Tempeh Fermentation With Lactobacillus Plantarum and Rhizopus Oligosporus on Streptozotocin-Induced Type II Diabetes Mellitus in Rats
Myo-Inositol Phosphates Profile of Buckwheat and Quinoa Seeds: Effects of Hydrothermal Processing and Solid-State Fermentation With Rhizopus Oligosporus
International Journal of Food Properties
Food Science
Effects of Fermentation Temperature on Amino Acid Composition of Moromi Mash During Sake Mash Fermentation
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Development of Alcoholic Fermentation Beverage Produced From Purple-Fleshed Sweet Potato
JOURNAL OF THE BREWING SOCIETY OF JAPAN
On the Mechanism of Fermentation of Arabinose by Aspergillus Oryzae
Journal of the agricultural chemical society of Japan
Isolation of Potent Amylolytic Fungus Rhizopus Oryzae From Nuruk
Microbiology and Biotechnology Letters
Applied Microbiology
Biotechnology
Microbiology
In Vivo Antioxidant Activity of Methanol Extract From Quinoa Fermented With Rhizopus Oligosporus
Journal of Nutritional Science and Vitaminology
Medicine
Nutrition
Dietetics
Fermentation of Sweet Sorghum Into Added Value Biopolymer of Polyhydroxyalkanoates (PHAs)
