Open AccessPENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus casei TERHADAP MUTU TEPUNG KACANG MERAH TERMODIFIKASI
Author(s) -
Indah Nahdiat Isrori,
Nazaruddin Nazaruddin,
Moegiratul Amaro
Publication year - 2022
Publication title -
pro food
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2443-1095
pISSN - 2443-3446
DOI - 10.29303/profood.v8i1.242
Subject(s) - food science , lactobacillus casei , starter , aroma , steeping , physics , chemistry , fermentation
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