Analisis Kualitas Nata De Corn Dari Ekstrak Jagung Kuning Muda Dengan Variasi Lama Fermentasi
In this research, nata de corn has been made from the young corn extract by Acetobacter xylinum. This research aims to make nata de corn with the variation of fermentation days and analyze the quality of nata de corn have been done. Fermentation days have been varied to look for the optimum conditio...
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| Format: | Article |
| Language: | English |
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Department of Chemistry, Pattimura University
2020-05-01
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| Series: | Indonesian Journal of Chemical Research |
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| Online Access: | https://ojs3.unpatti.ac.id/index.php/ijcr/article/view/1591 |