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Effect of Spontaneous Lactic Acid Fermentation on Physico-Chemical Properties of Sweet Potato Flour

  • YULIANA N
  • NURDJANAH S
  • et al.
Microbiology Indonesia (2014) 8(1) 1-8
DOI: 10.5454/mi.8.1.1
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Abstract

… Tepung ubi jalar biasanya mempunyai indeks putih yang rendah dan sifat … ubi jalar perlu dimodifikasi untuk memperbaiki sifat-sifat fungsionalnya. Pada penelitian ini, potongan ubi jalar …

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APA

YULIANA, N., NURDJANAH, S., SUGIHARTO, R., & AMETHY, D. (2014). Effect of Spontaneous Lactic Acid Fermentation on Physico-Chemical Properties of Sweet Potato Flour. Microbiology Indonesia, 8(1), 1–8. https://doi.org/10.5454/mi.8.1.1

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