PERUBAHAN SIFAT FISIKOKIMIA TEPUNG SORGUM SETELAH HIDROLISIS PARSIAL DENGAN ENZIM α-AMILASE DARI Bacillus Sp. (TERMAMYL®) | Zendy

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PERUBAHAN SIFAT FISIKOKIMIA TEPUNG SORGUM SETELAH HIDROLISIS PARSIAL DENGAN ENZIM α-AMILASE DARI Bacillus Sp. (TERMAMYL®)

Author(s) -

Muhammad Fadhlillah,

Safri Ishmayana,

Idar Idar,

Soetijoso Soemitro,

Toto Subroto

Publication year - 2016

Publication title -

chimica et natura acta

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2541-2574

pISSN - 2355-0864

DOI - 10.24198/cna.v4.n1.10444

Subject(s) - physics , food science , chemistry

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