PERUBAHAN KECERNAAN PATI, PROTEIN DAN KARAKTERISTIK TEPUNG SORGUM (Sorghum bicolor (L.) Moench) SELAMA FERMENTASI
Sorghum as an important cereal crop is rich carbohydrates and protein but the nutritional value of sorghum is diminished because of low digestibility value of the starch and protein. One effort to increase the starch and protein digestibility of sorghum flour is by fermentation treatment. This study...
| Main Authors: | , |
|---|---|
| Format: | Thesis |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2011
|
| Subjects: |