N.H. Mahazar
Department of Food Science, Faculty of Food Science and Technology,
Z. Zakuan
Department of Food Science, Faculty of Food Science and Technology,
H. Norhayati
Department of Food Technology, Faculty of Food Science and Technology,
A.S. MeorHussin
Department of Food Technology, Faculty of Food Science and Technology,
Y. Rukayadi
Department of Food Science, Faculty of Food Science and Technology,
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N.H. Mahazar, Z. Zakuan, H. Norhayati, A.S. MeorHussin and Y. Rukayadi, 2017. Optimization of Culture Medium for the Growth of Candida sp. and Blastobotrys sp. as Starter Culture in Fermentation of Cocoa Beans (Theobroma cacao) Using Response Surface Methodology (RSM). Pakistan Journal of Biological Sciences, 20: 154-159.
DOI: 10.3923/pjbs.2017.154.159
URL: https://scialert.net/abstract/?doi=pjbs.2017.154.159
DOI: 10.3923/pjbs.2017.154.159
URL: https://scialert.net/abstract/?doi=pjbs.2017.154.159