PENGARUH FERMENTASI PATI KASAVA dengan Lactobacillus plantarum subsp. argentoratensis TERHADAP SIFAT PENGEMBANGAN PADA PEMANGGANGAN

PENGARUH FERMENTASI PATI KASAVA dengan Lactobacillus plantarum subsp. argentoratensis TERHADAP SIFAT PENGEMBANGAN PADA PEMANGGANGAN

Cassava starch was obtained by destruction of fresh cassava, water extraction, filtration, precipitacion and drying. Modified starch had given special treatment to produce better characteristic, fix or change other characteristics such as sour cassava starch. This research was to observed baking exp...

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Bibliographic Details
Main Authors: , FINA FARDIANI, , Dr. Ir. M. Nur Cahyanto, M.Sc.
Format: Theses and Dissertations NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2011
Subjects:
ETD
Online Access:https://repository.ugm.ac.id/39129/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=50205
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Institution: Universitas Gadjah Mada

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https://repository.ugm.ac.id/39129/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=50205

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