Pengaruh Fermentasi Fungi, Bakteri Asam Laktat dan Khamir terhadap Kualitas Nutrisi Tepung Sorgum

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...

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Bibliographic Details
Main Authors: Raden Haryo Bimo Setiarto, Nunuk Widhyastuti, Iwan Saskiawan
Format: Article
Language:English
Published: Universitas Gadjah Mada 2017-02-01
Series:Agritech
Subjects:
Fermentation
fungi
lactid acid bacteria
nutrition
sorghum flour
yeast
Online Access:https://journal.ugm.ac.id/agritech/article/view/16769

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