Items where Author is "Soumaya, S."

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Chong, S. Y. and Zulkiflee Lubes, Zul Ilham and Samsudin, N. . I. P. and Soumaya, S. and Wan Mohtar, Wan Abd Al-Qadr Imad (2023) Microbial consortia and up-to-date technologies in global soy sauce production: A review. International Food Research Journal, 30 (1). pp. 1-24. ISSN 1985-4668, DOI https://doi.org/10.47836/ifrj.30.1.01.

Shin Yee, C. and Sohedein, M.N.A. and Poh Suan, O. and Weng Loen, A.W. and Abd Rahim, M.H. and Soumaya, S. and Ilham, Z. and Wan-Mohtar, W.A.A.Q.I. (2021) The production of functional γ-aminobutyric acid Malaysian soy sauce koji and moromi using the trio of Aspergillus oryzae NSK, Bacillus cereus KBC, and the newly identified Tetragenococcus halophilus KBC in liquid-state fermentation. Future Foods, 4. ISSN 26668335, DOI https://doi.org/10.1016/j.fufo.2021.100055.

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