Lutfi Anshory
Biographic Data
| ID | 898840 |
|---|---|
| NAME | Lutfi Anshory |
| GIVEN NAMES | Lutfi |
| FAMILY NAME | Anshory |
| SIGNATURE | ANSHORY L |
| AFFILIATIONS | National Research and Innovation Agency |
| ORCID | 0000-0002-9871-3978 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 3 |
| AUTHOR COUNT | 2 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2023 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 1 |
Exploring Kerak Telor as a Traditional Food of the Betawi Tribe, Jakarta, Indonesia
Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food
Tempoyak is a traditional Indonesian fermented durian paste that is popular among the Malay ethnic community. While tempoyak is a distinctive, culturally significant culinary item in multifarious Indonesian cuisine, it remains understudied compared to other fermented foods like kimchi. Further research is called for to understand tempoyak's microbial structure, dynamics, and potential health advantages that include immunostimulants, antihyperchol…
Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food
Tempoyak is a traditional Indonesian fermented durian paste that is popular among the Malay ethnic community. While tempoyak is a distinctive, culturally significant culinary item in multifarious Indonesian cuisine, it remains understudied compared to other fermented foods like kimchi. Further research is called for to understand tempoyak's microbial structure, dynamics, and potential health advantages that include immunostimulants, antihyperchol…
Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food
Tempoyak is a traditional Indonesian fermented durian paste that is popular among the Malay ethnic community. While tempoyak is a distinctive, culturally significant culinary item in multifarious Indonesian cuisine, it remains understudied compared to other fermented foods like kimchi. Further research is called for to understand tempoyak's microbial structure, dynamics, and potential health advantages that include immunostimulants, antihyperchol…
Exploring Kerak Telor as a Traditional Food of the Betawi Tribe, Jakarta, Indonesia
Culinary Culture and Tourism (2 works) · Ethnic group (2 works) · Food and Agricultural Sciences (2 works) · Anthropology (1 works) · Appeal (1 works) · Biology (1 works) · Biotechnology (1 works) · Cultural and Religious Practices in Indonesia (1 works) · Ecology (1 works) · Fermentation in food processing (1 works)