| 1 |
Comparison Between Traditional and Industrial Soy-Sauce (Kecap) Fermentation in Indonesia
Roling WF, Apriyantono A, Vanverseveld HW
Journal of Fermentation and Bioengineering, 81(3), 275, 1996 |
| 2 |
Growth-Behavior and Glucoamylase Production by Aspergillus-Niger N402 and a Glucoamylase Overproducing Transformant in Recycling Culture Without a Nitrogen-Source
Schrickx JM, Stouthamer AH, Vanverseveld HW
Applied Microbiology and Biotechnology, 43(1), 109, 1995 |
| 3 |
Changes in Microflora and Biochemical-Composition During the Baceman Stage of Traditional Indonesian Kecap (Soy-Sauce) Production
Roling WF, Timotius KH, Prasetyo AB, Stouthamer AH, Vanverseveld HW
Journal of Fermentation and Bioengineering, 77(1), 62, 1994 |
| 4 |
Physical Factors Influencing Microbial Interactions and Biochemical-Changes During the Baceman Stage of Indonesian Kecap (Soy-Sauce) Production
Roling WF, Timotius KH, Stouthamer AH, Vanverseveld HW
Journal of Fermentation and Bioengineering, 77(3), 293, 1994 |
| 5 |
Influence of Prebrining Treatments on Microbial and Biochemical-Changes During the Baceman Stage in Indonesian Kecap (Soy-Sauce) Production
Roling WF, Schuurmans FP, Timotius KH, Stouthamer AH, Vanverseveld HW
Journal of Fermentation and Bioengineering, 77(4), 400, 1994 |
