PENGARUH FERMENTASI PATI KASAVA dengan Lactobacillus plantarum subsp. argentoratensis TERHADAP SIFAT PENGEMBANGAN PADA PEMANGGANGAN
Cassava starch was obtained by destruction of fresh cassava, water extraction, filtration, precipitacion and drying. Modified starch had given special treatment to produce better characteristic, fix or change other characteristics such as sour cassava starch. This research was to observed baking exp...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2011
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