PROFIL FERMENTASI HANCURAN SINGKONG MENGGUNAKAN STARTER BASAH BAKTERI Lactobacillus plantarum UA3 DENGAN BAHAN PEMBAWA HANCURAN SINGKONG
Based on previous research it was found that addition of lactic acid into cassava starch either chemically or through fermentation up to 1 % concentration of lactic acid produce good baking expansion of cassava starch. Therefore there were no information on fresh cassava mashed in the same manner. T...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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