Food Research (Mar 2019)

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

  • Kurniadi, M. ,
  • Arsyad, M.F. ,
  • Sari, A.M. ,
  • Nurhayati, R. ,
  • Wiyono, T.

DOI
https://doi.org/10.26656/fr.2017.3(6).098
Journal volume & issue
Vol. 3, no. 5
pp. 441 – 447

Abstract

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