MAKANAN ETNIK MELAYU: TEMPOYAK by Amanda Haruminori, Nathania Angelia, Andrea Purwaningtyas

Subjects: “…fermentationi, traditional food, tempoyak…”
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KAJIAN SIFAT FISIK, KIMIA, DAN SENSORIS SAMBAL TEMPOYAK (DURIAN TERFERMENTASI) BERKEMASAN RETORT POUCH by Hesti Ayuningtyas Pangastuti, Lasuardi Permana, Dea Tio Mareta, Vita Fitriani, Amalia Wahyuningtyas

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PENINGKATAN KUALITAS TEMPOYAK TRADISIONAL JAMBI MELALUI FORTIFIKASI ZAT PENGENTAL DENGAN BERBAGAI KONSENTRASI by Addion Nizori, Hesi Novialispita, Surhaini Surhaini, Lavlinesia Lavlinesia

Subjects: “…tempoyak…”
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Aplikasi metode quality function deployment (QFD) dalam perancangan produk tempoyak by Alavia Hardiyanti, Karseno Karseno, Ervina Mela

Subjects: “…tempoyak…”
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KOMPONEN ASAM ORGANIK TEMPOYAK [Organic acids component of Tempoyak] by Neti Yuliana

Subjects: “…Tempoyak…”
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Probiotic Properties of Exopolysaccharide-Producing Lactobacillus Strains Isolated from Tempoyak by Eilaf Suliman Khalil, Mohd Yazid Abd Manap, Shuhaimi Mustafa, Amaal M. Alhelli, Parisa Shokryazdan

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Enkapsulasi bakteri asam laktat dari tempoyak asal Jambi: Pengaruh konsentrasi alginat [Encapsulation of lactic acid bacteria isolated from fermented durian (tempoyak) in Jambi: In... by Addion Nizori, Nanda Prayogi, Ika Gusriani, Lavlinesia Lavlinesia, Arzita Arzita

Subjects: “…emulsification, alginate, encapsulation, lactic acid bacteria, tempoyak…”
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Lactic Acid Bacteria Producing Sorbic Acid and Benzoic Acid Compounds from Fermented Durian Flesh (Tempoyak) and Their Antibacterial Activities Against Foodborne Pathogenic Bacteri... by Fajriah Salleh, Mohd Nizam Lani, Noor Azlina Kamaruding, Tuan Zainazor Tuan Chilek, Noraznawati Ismail

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