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KARAKTERISASI TEPUNG BERAS TERFERMENTASI SECARA SPONTAN DAN TERKENDALI OLEH Lactobacillus casei
(2016-11-02)
Rice flour contain starch more than 80% db. The digestibility of rice flour can increase by
fermentation i.e fermentation of the lactic acid bacteria. The objective of this research was to
characterize of the fermented ...