Reaction kinetics of lactic acid fermentation from bitter cassava (Manihot glaziovii) starch by Lactobacillus casei
One of the utilizations of bitter cassava is modified cassava flour (Mocaf) production using the fermentation process by Lactobacillus casei. The Mocaf has potential as the future of food security products. It has a characteristic property similar to wheat flour. Lactic acid was also produced as a b...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada, Yogyakarta
2021-03-01
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| Series: | Indonesian Journal of Biotechnology |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/ijbiotech/article/view/54119 |