SKKD No. 0508/UN25.5.1/TU.3/2022 " Physico-chemical and Functional Characteristics of Fermented Cassava Flour by Lactobacillus casei using Submerged and Solid-State Fermentation

DSpace/Manakin Repository

SKKD No. 0508/UN25.5.1/TU.3/2022 " Physico-chemical and Functional Characteristics of Fermented Cassava Flour by Lactobacillus casei using Submerged and Solid-State Fermentation

NURHAYATI, Nurhayati; JAYUS, Jayus; FIJRIYAH, Hidayatul
URI: http://ura.unej.ac.id/123456789/76863
Date: 2023-02-01

Abstract:

SKKD No. 0508/UN25.5.1/TU.3/2022 " Physico-chemical and Functional Characteristics of Fermented Cassava Flour by Lactobacillus casei using Submerged and Solid-State Fermentation

Show full item record

Files in this item

Icon
Name: FTP_Physico-chemical ...
Size: 692.9Kb
Format: PDF
View/Open

This item appears in the following Collection(s)

Pencarian


Browse

My Account