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Tapai
Microorganisms in Fermented Foods and Beverages
Halia Restaurant Ramadhan Buffet 2018 (17/5,20/5,23/5,26/5,29/5,1/6,4/6,7/6,10/6/2018)
Ragi Tapai and Saccharomyces Cerevisiae As Potential Coculture in Viscous Fermentation Medium for Ethanol Production
1 BAB I PENDAHULUAN 1.1 Konteks Penelitian Tanah Sunda Yang
A Review of the Malaysia's Heritage Delicacy Alongside with The
Pengetahuan Bahan Makanan
Small-Scale Food Processing Enterprises in Malaysia
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Hidangan Warisan Buffet Dinner 2017 Pembuka Selera
Toerbeurtrijstbouw : Individuele En Collectieve Rechten in De Landbouw
Grand at MYR 3588++ (MYR 4162.08 Nett) Per Table of 10
Press Release F
À La Carte Menu Appetizer Soup Main Course Pasta And
Kampung Ramadan Raya 2021 Menu
Lemang Tapai” Di Kota Bengkulu
Traditional Fermented Buffalo Milk of Minangkabau
The Enterprise Culture Heritage of Minangkabau Cuisine, West Sumatra of Indonesia As a Source of Sustainable Competitive Advantage Annisa Mardatillah
Challenges in Sustaining the Malay Traditional Kuih Among Youth
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Yuk, Mengenal Makanan Hasil Fermentasi Khas Indonesia I
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RICE in Human Nutrition
A Review on Potential of Glutamate Producing Lactic Acid Bacteria of West Sumatera’S Fermented Food Origin, As Feed
SK Direktur LPPOM MUI Tentang Ketentuan Pengelompokan Produk
Malaysian Food Composition Database
Effectiveness of Microbial Inoculants from Tempeh and Tapai in Home Scale Composting
Food and Environment in Early and Medieval China
Lamang Tapai: the Ancient Malay Food in Minangkabau Tradition Tania Yovani
August 6, 2004
Nestlé Professional Ole Bola Senarai Kedai Yang Mengambil Bahagian
The Effect of Diet and BMI on Gut Microbiota Profile Among Primary School Children in Kota Bharu, Kelantan
Supplementary Budget Estimates 2009-2010
Microbial Diversity and Proximate Composition of Tapai, a Sabah's
Four Hands Dinner Collab 13
Minangkabau`S Case Study
ERMAWATI.Pdf
Journal of the Malayan Branch of the Royal Asiatic Society V.2, Pt. 3
Perbedaan Keterampilan Berpikir Tingkat
Characteristics of Probiotic Tapai Made by the Addition of Lactobacillus Plantarum 1
History of Uncommon Fermented Soyfoods: 157 References in Chronological Order
Safety and Microbiological Quality
Education on Traditional West Java Cuisine: Variety of Foods and Its Natural Packaging in Al-Aqsha Islamic Boarding School
Le Riz Dans La Nutrition Humaine - Table… Home ":81/Cd.Iso" " Le Riz Dans La Nutrition Humaine
Consolidated List of Asean Ethnic Goods
World Journal of Advanced Research and Reviews
ANGGARAN Senarai Kalori Makanan & Minuman Hallneevour (Myfibre
Pengembangan Kuliner
Senarai Kalori Bagi Makanan Dan Minuman
Renaissance B&F Template A4
Strategi Pengembangan Makanan Unggulan Minangkabau Berdaya Saing Global
Pengaruh Lama Simpan Pada Suhu Ruang Terhadap Kadar Protein Dodol Tape Kulit Umbi Ubi Kayu
Strategi Pengembangan Makanan Unggulan Minangkabau Berdaya Saing Global
Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: a Review
Analyses of Microbial Growth on Locally Produced Ragi for Tape Fermentation
Revealing a Traditional Nutritious Cuisine Mangholat, an SFL Approach (A Case Study of Angkola Language Transitivity in Cooking Verb)
Bab Iv Mucuan Dan Konsep Boboko 4.1 Dekripsi Tema Dan
Traditional Agro-Based Foods of Malaysia
Makanan Nusantara Menuju Pasar Internasional
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Ethnic Fermented Foods and Beverages of Indonesia 14
Cerita Si Kembar Dan Makanan Unik Hasil Fermentasi Nur Inayah Syar
Antioxidants Such As Flavonoids and Carotenoids in the Diet of Bogor-Indonesia Residents