Open AccessEffect of fermentation time by Lactobacillus plantarum FNCC 0027 on chemical, physical and physico-chemical properties of modified breadfruit flour
Author(s) -
Tunjung Wayantika,
Dwi Ishartani,
Asri Nursiwi,
Muhammad Zukhrufuz Zaman
Publication year - 2019
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/633/1/012002
Subject(s) - lactobacillus plantarum , food science , fermentation , absorption of water , shelf life , sugar , syneresis , chemistry , reducing sugar , lactic acid , materials science , biology , composite material , bacteria , genetics