Open AccessThe Use of Lactic Acid Bacteria and Cellulolytic Bacteria to Improve the Chemical Properties of Corn Flour
Author(s) -
Elly Rosyidah,
Anja Meryandini,
Titi Candra Sunarti
Publication year - 2014
Publication title -
makara of science series
Language(s) - English
Resource type - Journals
ISSN - 1693-6671
DOI - 10.7454/mss.v17i3.2944
Subject(s) - bacteria , lactic acid , food science , chemistry , microbiology and biotechnology , biology , genetics
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