Browsing LECTURER SCIENTIFIC PUBLICATION (Publikasi Ilmiah) by Subject "characteristics of Adlay flour"
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Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus
(International Journal of Food, Agriculture, and Natural Resources, 2021-08-15)Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the ...