Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum (peer review).
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Text (Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum (peer review))
Peer review artikel Heliyon Diah.pdf Download (4MB) |
| Item Type: | Other |
|---|---|
| Subjects: | Dokumen Pendukung |
| Depositing User: | Fakultas Teknik |
| Date Deposited: | 03 Jun 2021 01:50 |
| Last Modified: | 03 Jun 2021 01:50 |
| URI: | https://doc-pak.undip.ac.id/id/eprint/6870 |
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