Karakteristik Growol yang Dibuat dengan Variasi Varietas Ubi Kayu (Manihot esculenta Crantz) dan Lama Fermentasi
Growol is a staple food made from processed cassava through fermentation, washing, pressing, and chopping. It is beneficial to health due to its lactic acid bacteria content. The problem was that producers always mix different cassava varieties, and varied fermentation time. Meanwhile, each cassava...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2020-12-01
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| Series: | Agritech |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/50228 |