Isolasi Bakteri Asam Laktat Proteolitik dari Fermentasi Spontan Tepung Sorgum (Sorgum bicolor L. Moench) dan aplikasinya pada fermentasi tepung sorgum
Fermentation of sorghum flour in the presence of proteolytic activity in it has been known to increase the digestibility value. The aims of this research is to study the bacterial growth profile, changes in chemical and proteolytic activity in the spontaneous fermentation of sorghum flour
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2012
|
| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/99871/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=55483 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universitas Gadjah Mada |