The effect of fermentation duration and starter concentration on physicochemical properties of modified sorghum flour by Lactobacillus plantarum FNCC 0027

Autor:	Kurniadi, M., Arsyad, M.F., Sari, A.M., Nurhayati, R., Wiyono, T.
Jazyk:	angličtina
Rok vydání:	2019
Předmět:	Sorghum Lactobacillus plantarum Physico-chemical Nutrition. Foods and food supply TX341-641 Hospitality industry. Hotels clubs restaurants etc. Food service TX901-946.5
Zdroj:	Food Research, Vol 3, Iss 5, Pp 441-447 (2019)
Druh dokumentu:	article
ISSN:	2550-2166
DOI:	10.26656/fr.2017.3(6).098
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/5bd023c80d284d71b1cbe6e118580972 Zobrazit plný text záznamu View record in DOAJ