Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Faris Faturohman"'
Publikováno v:
Agritech, Vol 33, Iss 03, Pp 288-295 (2013)
Sorghum flour utilization as food material has limited factors such as tannin content as the anti-nutrient. Various food fermentation using lactic acid bacteria was used to increase nutrient value and to reduce anti-nutrient. The objectives of this r
Externí odkaz:
https://doaj.org/article/ac840d49939b4efa9efe68d07e4de76c
