Pengaruh Fermentasi Fungi, Bakteri Asam Laktat Dan Khamir Terhadap Kualitas Nutrisi Tepung Sorgum (Effect of Lactic Acid Bacteria, Fungi and Yeast Fermentation on Nutritional Quality of Sorghum Flour)
Agritech
doi 10.22146/agritech.16769
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Date
February 25, 2017
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Universitas Gadjah Mada