The effect of fermentation duration and starter concentration on physicochemical properties of modified sorghum flour by Lactobacillus plantarum FNCC 0027
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2019-03-01
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| Series: | Food Research |
| Subjects: | |
| Online Access: | https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_8__fr-2019-098_kurniadi_3.pdf |