C. Lorrungruang
Department of Microbiology, Faculty of Science, King Mongkut`s University of Technology Thonburi, Bangkok, 10140, Thailand
K. Sinma
Department of Soil Science, Faculty of Agriculture, Kasetsart University, Kamphaeng Saen Campus, Nakhonpathom, 73140, Thailand
P. Pantagrud
Department of Microbiology, Faculty of Science, King Mongkut`s University of Technology Thonburi, Bangkok, 10140, Thailand
S. Wannasirisuk
Department of Microbiology, Faculty of Science, King Mongkut`s University of Technology Thonburi, Bangkok, 10140, Thailand
K. Mahabandha
Department of Microbiology, Faculty of Science, King Mongkut`s University of Technology Thonburi, Bangkok, 10140, Thailand
K. Khucharoenphaisan
Chaibadalpiput College, Phranakhon Rajabhat University, Lopburi Province, 15230, Thailand
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How to cite this article
C. Lorrungruang, K. Sinma, P. Pantagrud, S. Wannasirisuk, K. Mahabandha and K. Khucharoenphaisan, 2014. Red Cheese Production from Soymilk by Monascus purpureus and Lactobacillus
casei. Journal of Applied Sciences, 14: 2819-2824.
DOI: 10.3923/jas.2014.2819.2824
URL: https://scialert.net/abstract/?doi=jas.2014.2819.2824
DOI: 10.3923/jas.2014.2819.2824
URL: https://scialert.net/abstract/?doi=jas.2014.2819.2824