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F U L L P A P E R 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. and Wiyono, T. Research Unit for Natural Product Technology, Indonesian Institute of Sciences (BPTBA LIPI) Gunungkidul, Yogyakarta, Indonesia Faculty of Agricultural, Universitas Sebelas Maret, Surakarta, Indonesia

food research

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