MODIFIKASI TEPUNG SORGUM DENGAN METODE FERMENTASI MENGGUNAKAN BAKTERI ASAM LAKTAT Lactobacillus bulgaricus | Zendy

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MODIFIKASI TEPUNG SORGUM DENGAN METODE FERMENTASI MENGGUNAKAN BAKTERI ASAM LAKTAT Lactobacillus bulgaricus

Author(s) -

Kristinah Haryani,

Pradhipta Rizka Lakzita,

Putri Puspita Sari

Publication year - 2021

Publication title -

jurnal inovasi teknik kimia

Language(s) - Uncategorized

Resource type - Journals

eISSN - 2541-5891

pISSN - 2527-614X

DOI - 10.31942/inteka.v6i1.4448

Subject(s) - food science , sorghum , chemistry , starter , biology , agronomy

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