SKKD No.0378/UN25.5.1/TU .3/2022. " Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

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SKKD No.0378/UN25.5.1/TU .3/2022. " Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

MASAHID, Ardiyan Dwi; BELGIS, Maria; AGESTI, Helyas Vintan
URI: http://ura.unej.ac.id/123456789/73055
Date: 2022-05-30

Abstract:

SKKD No.0378/UN25.5.1/TU .3/2022. " Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

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