Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum.
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| Item Type: | Other |
|---|---|
| Subjects: | Dokumen Pendukung |
| Depositing User: | Fakultas Teknik |
| Date Deposited: | 14 Aug 2020 01:35 |
| Last Modified: | 19 Aug 2020 07:20 |
| URI: | https://doc-pak.undip.ac.id/id/eprint/2052 |
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