The Thai Journal of Pharmaceutical Sciences
Article Title
Abstract
Lactobacillus sp. L2-1, Lactobacillus farciminis 73-1, and Lactobacillus plantarum P7-1 were used for fermenting green mustard and mixed vegetables in comparison to natural fermentation. The salt and sugar concentration were varied to 1-2% and 2-4%, resp...
Publisher
Faculty of Pharmaceutical Sciences, Chulalongkorn University
First Page
141
Last Page
148
Recommended Citation
Jongrungruangchok, Suchada; Tanasupawat, Somboon; and Saisorn, Surai
(2001)
"Vegetables and Yoghurt Fermentation of Lactobacillus Strains(การหมักผักและโยเกิร์ตของสายพันธุ์แล็กโตบาซิลลัส),"
The Thai Journal of Pharmaceutical Sciences: Vol. 25:
Iss.
3, Article 7.
Available at:
https://digital.car.chula.ac.th/tjps/vol25/iss3/7