Kombinasi Fermentasi Bakteri Asam Laktat dan Pemanasan Bertekanan-Pendinginan dalam Pembentukan Pati Resisten Tepung Talas Beneng (Xanthosoma undipes K. Koch)
The study aimed to determine the effect of lactic acid bacteria, fermentation time, and pressurized heating-cooling cycle on the formation of resistant starch content of beneng taro (Xanthosoma undipes K. Koch) flour. The materials used were beneng corm, isolates of lactic acid bacteria Lactobacill...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2023-03-01
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| Series: | Jurnal Ilmu Pertanian Indonesia |
| Online Access: | https://journal.ipb.ac.id/index.php/JIPI/article/view/44560 |