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

dc.contributor.author	MASAHID, Ardiyan Dwi
dc.contributor.author	BELGIS, Maria
dc.contributor.author	AGESTI, Helyas Vintan
dc.date.accessioned	2022-05-30T08:20:26Z
dc.date.available	2022-05-30T08:20:26Z
dc.date.issued	2022-05-30
dc.identifier.uri	http://ura.unej.ac.id/123456789/73055
dc.description.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	en_US
dc.language.iso	id	en_US
dc.subject	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	en_US
dc.title	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	en_US
dc.type	Article	en_US

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