Pengaruh Metode Fermentasi Substrat Padat Dan Substrat Terendam Pada Biji Sorgum Terhadap Kualitas Tepung
Jurnal Teknologi dan Industri Pangan
doi 10.6066/jtip.2016.27.1.59
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Date
June 1, 2016
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Department of Food Science, Bogor Agricultural Food Science