Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
1 Online-Ressource.
- Sprache
-
Englisch
- Erschienen in
-
Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe ; volume:10 ; number:1 ; day:1 ; month:12 ; year:2023 ; pages:1-13 ; date:12.2023
Journal of ethnic foods ; 10, Heft 1 (1.12.2023), 1-13, 12.2023
- Urheber
-
Anggadhania, Lutfi
Setiarto, R. Haryo Bimo
Yusuf, Dandy
Anshory, Lutfi
Royyani, Mohammad Fathi
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1186/s42779-023-00206-2
- URN
-
urn:nbn:de:101:1-2024011514254925336139
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:22 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Anggadhania, Lutfi
- Setiarto, R. Haryo Bimo
- Yusuf, Dandy
- Anshory, Lutfi
- Royyani, Mohammad Fathi
- SpringerLink (Online service)
Ähnliche Objekte (12)
Terasi, exploring the Indonesian ethnic fermented shrimp paste
Nutritional composition of tauco as Indonesian fermented soybean paste
Fermented drinks
Chapter VIII.- Fermented Liquors
Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovy
Anti-wrinkle effects of fermented and non-fermented Cyclopia intermedia in hairless mice
Anti-inflammatory effects of fermented and non-fermented Sophora flavescens: a comparative study
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
From tradition to innovation: dadih, the Minangkabau tribe's traditional fermented buffalo milk from Indonesia
The Comparative Evaluation of Fermented and Non-fermented Soybean Extract on Antioxidation and Whitening
Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
Increased Flavonoid Compounds from Fermented Houttuynia cordata using Isolated Six of Bacillus from Traditionally Fermented Houttuynia cordata
Terasi, exploring the Indonesian ethnic fermented shrimp paste
Nutritional composition of tauco as Indonesian fermented soybean paste
Fermented drinks
Chapter VIII.- Fermented Liquors
Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovy
Anti-wrinkle effects of fermented and non-fermented Cyclopia intermedia in hairless mice
Anti-inflammatory effects of fermented and non-fermented Sophora flavescens: a comparative study
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
From tradition to innovation: dadih, the Minangkabau tribe's traditional fermented buffalo milk from Indonesia
The Comparative Evaluation of Fermented and Non-fermented Soybean Extract on Antioxidation and Whitening
Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
Increased Flavonoid Compounds from Fermented Houttuynia cordata using Isolated Six of Bacillus from Traditionally Fermented Houttuynia cordata
Terasi, exploring the Indonesian ethnic fermented shrimp paste
Nutritional composition of tauco as Indonesian fermented soybean paste
Fermented drinks
Chapter VIII.- Fermented Liquors
Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovy
Anti-wrinkle effects of fermented and non-fermented Cyclopia intermedia in hairless mice
Anti-inflammatory effects of fermented and non-fermented Sophora flavescens: a comparative study
Dietary culture and antiquity of the Himalayan fermented foods and alcoholic fermented beverages
From tradition to innovation: dadih, the Minangkabau tribe's traditional fermented buffalo milk from Indonesia
The Comparative Evaluation of Fermented and Non-fermented Soybean Extract on Antioxidation and Whitening
Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste