Open AccessFortification of Modified Cassava Flour through Application of Fermented Food Containing Poly - Glutamic Acid
Author(s) -
Joko Sulistyo
Publication year - 2017
Publication title -
food science and nutrition technology
Language(s) - English
Resource type - Journals
ISSN - 2574-2701
DOI - 10.23880/fsnt-16000134
Subject(s) - food science , fermentation , fortification , glutamic acid , rice flour , fermentation in food processing , chemistry , food fortification , lactic acid , biology , biochemistry , organic chemistry , amino acid , raw material , bacteria , micronutrient , genetics