PENGARUH PENAMBAHAN SUKROSA DAN LAMA FERMENTASI CHIPS SINGKONG DENGAN Lactobacillus plantarum subsp. plantarum NBRC 15891 TERHADAP BAKING EXPANSION TEPUNG

PENGARUH PENAMBAHAN SUKROSA DAN LAMA FERMENTASI CHIPS SINGKONG DENGAN Lactobacillus plantarum subsp. plantarum NBRC 15891 TERHADAP BAKING EXPANSION TEPUNG

Cassava flour was obtained trough the following steps: peeling, washing and slicing fresh cassava into chips, submerged into water and fermented with Lactobacillus plantarum subsp. plantarum NBRC 15891 for 10 days, drying, grinding and sieving to pass 60 mesh to produce cassava flour. The aim of thi...

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Bibliographic Details
Main Authors: , imamatul karimah, , Dr. Ir. Muhammad Nur Cahyanto, M.Sc.
Format: Theses and Dissertations NonPeerReviewed
Published: [Yogyakarta] : Universitas Gadjah Mada 2011
Subjects:
ETD
Online Access:https://repository.ugm.ac.id/91095/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=52930
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Institution: Universitas Gadjah Mada

Internet

https://repository.ugm.ac.id/91095/
http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=52930

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