Application of Saccharomyces cerevisiae in Egg Yolk to The Functional and Physicochemical Characteristics of Fermented Eggs
Application of Saccharomyces cerevisiae in Egg Yolk to The Functional and Physicochemical Characteristics of Fermented Eggs
Nahariah Nahariah1*, Hikmah Hikmah1, Faridah N. Yuliati1, Endah Murpiningrum1, Abdul W. Jamaluddin2, Titis S. Kusuma3, Andi Febyana4, Kartina Kartina1