Production of Cassava Flour "Fercaf" by using Back-slope Fermentation
<p align="justify">Cassava is one of Indonesia local food, it is carbohydrate source that have high productivity so that it can be used to be local food diversification. Cassava needs an addition value so it can increase the competitiveness of local food in society. Fermentation proc...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/29570 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
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