Improvement of physicochemical characteristics of kano white yam flour (Dioscorea rotundata) through fermentation process using SBM.3D and SBM.4A lactic acid bacteria.
| Autor: | S Wahyuni, A Khaeruni, R H F Faradilla, Asnani, N D P Dewi, S Zikira |
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| Zdroj: | IOP Conference Series: Earth & Environmental Science; Apr2020, Vol. 454 Issue 1, p1-1, 1p |
| Databáze: | Complementary Index |
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