POTENSI SPAGHETTINI KOMPOSIT SEMOLINA DURUMPATI GANYONG DALAM PEMBENTUKAN SHORT CHAIN FATTY ACID DAN ASAM LAKTAT PADA FERMENTASI MENGGUNAKAN MIKROFLORA FESES MANUSIA
Nowadays people has started considering the health beneficial value in selecting food. Government�s demand for utilization of local food and food diversification is also increasing. Considering those reason, the objective of this study was to create a way of food diversification using local ingred...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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