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Journal ArticleOPEN ACCESS

SIFAT KIMIA TEPUNG JAGUNG LOKAL PUTIH TIMOR TERMODIFIKASI MELALUI FERMENTASI BAKTERI Lactobacillus casei

  • Medho M
  • Djaelani A
  • Badewi B
PARTNER (2018) 23(2) 790
DOI: 10.35726/jp.v23i2.321
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Abstract

… dan konsentrasi bakteri Lactobacillus casei terhadap karakteristik fisik, kimia … Sifat Fisik, Kimia, dan Fungsional Tepung Jagung yang Diproses melalui fermentasi. Jurnal Agritech Vol …

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APA

Medho, M. S., Djaelani, A. K., & Badewi, B. (2018). SIFAT KIMIA TEPUNG JAGUNG LOKAL PUTIH TIMOR TERMODIFIKASI MELALUI FERMENTASI BAKTERI Lactobacillus casei. PARTNER, 23(2), 790. https://doi.org/10.35726/jp.v23i2.321

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