Physico-chemical and Functional Characteristics of Fermented Cassava Flour by Lactobacillus casei using Submerged and Solid-State Fermentation

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Physico-chemical and Functional Characteristics of Fermented Cassava Flour by Lactobacillus casei using Submerged and Solid-State Fermentation

Nurhayati, Nurhayati
URI: http://ura.unej.ac.id/123456789/72724
Date: 2022-02-05

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