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Publications by Titiek Farianti Djaafar
Microbiology, Chemical, and Sensory Characteristics of Cocoa Powder: The Effect of Lactobacillus Plantarum HL-15 as Culture Starter and Fermentation Box Variation
Digital Press Life Sciences
Related publications
Improvement of Small Scale Cocoa Fermentation Using Lactobacillus Fermentumas Starter Culture
Pelita Perkebunan (a Coffee and Cocoa Research Journal)
Comparative Genome Analysis of the Candidate Functional Starter Culture Strains Lactobacillus Fermentum 222 and Lactobacillus Plantarum 80 for Controlled Cocoa Bean Fermentation Processes
BMC Genomics
Biotechnology
Genetics
Viability and Antifungal Activity of Lactobacillus Plantarum HL-15 Oven Dried Culture During Storage
Digital Press Life Sciences
Production of Dried Lactobacillus Plantarum HL-15 Culture for Inhibition Growth of Mycotoxin Producing Fungi
Journal of Agricultural Science and Technology B
Effects of Applying Lactobacillus Helveticus H9 as Adjunct Starter Culture in Yogurt Fermentation and Storage
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Fermentation and Antimicrobial Characteristics of Lactobacillus Plantarum and Candida Tropicalis From Nigerian Fermented Maize (Akamu)
International Journal of Food Studies
Food Science
Effect of Lactobacillus Plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour
Food Technology and Biotechnology
Biotechnology
Industrial
Chemical Engineering
Food Science
Manufacturing Engineering
Effects of Oligosaccharides on the Fermentation Properties of Lactobacillus Plantarum
Journal of Dairy Science
Animal Science
Zoology
Genetics
Food Science
Characterization and Selection of Superior Dry Starter Microbes for Cocoa Beans Fermentation.
