Pengaruh Fermentasi Fungi, Bakteri Asam Laktat dan Khamir terhadap Kualitas Nutrisi Tepung Sorgum
Recently, food security problem in Indonesia is mainly due to the consumption dependence on rice and wheat, while the utilization of local sources of carbohydrates such as tubers and cereals are still limited. Sorghum is one of local cereal that potential to be developed as source of carbohydrates a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2017-02-01
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| Series: | Agritech |
| Subjects: | |
| Online Access: | https://journal.ugm.ac.id/agritech/article/view/16769 |