Open AccessPengaruh Lama Fermentasi dengan Lactobacillus plantarum terhadap Karakteristik Fisikokimia dan Fungsional Tepung Biji Durian (Durio zibethinus Murr)
Author(s) -
Ni Putu Ulfi Widhiastiti,
Luh Putu Trisna Darmayanti,
I Desak Putu Kartika Pratiwi
Publication year - 2022
Publication title -
itepa : jurnal ilmu dan teknologi pangan
Language(s) - Uncategorized
Resource type - Journals
ISSN - 2527-8010
DOI - 10.24843/itepa.2022.v11.i01.p11
Subject(s) - absorption of water , fermentation , lactobacillus plantarum , food science , water content , chemistry , lactic acid , botany , biology , bacteria , genetics , geotechnical engineering , engineering