VIABILITAS BAKTERI ASAM LAKTAT SELAMA PENYIAPAN DAN PENYIMPANAN RAGI MOCAF SERTA APLIKASINYA PADA FERMENTASI UBI KAYU SEGAR
A starter culture can be defined as a microbial preparation of large numbers of cells of at least one strain of microorganism to be added to a raw material to produce a fermented food by accelerating and steering its fermentation process. A dried starter named as ragi which usually containing moulds...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2012
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