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    The effect of fermentation duration and starter concentration on physicochemical properties of modified sorghum flour by Lactobacillus plantarum FNCC 0027

    The effect of fermentation duration and starter concentration on physicochemical properties of modified sorghum flour by Lactobacillus plantarum FNCC 0027 by Kurniadi, M., Arsyad, M.F., Sari, A.M., Nurhayati, R., Wiyono, T.

    Published 2019-03-01
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