KAJIAN MIKROORGANISME PENYEBAB KEMASAMAN PADA TEPUNG SAGU BASAH HASIL PENYEDIAAN SECARA TRADISIONAL
The quality of raw sago starch decrease rapidly caused by organic acid produced by sourness causing microorganism which involved during processing. The aims of this research were to obtain sourness causing microorganism on raw sago starch, to determine the effect of environmental condition on organi...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2011
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