Pengaruh Lama Fermentasi Dan Jenis Sumber NitrogenTerhadap Produktivitas Dan Sifat Fisik Nata De Lontar(Borassus flabellifer)
Nata was food which is produced from the fermentation process of coconut water that has white color, clear and chewy-textured. Nata formed from Acetobacter xylinum bacterial activity. The aims of the research was to investigate the of nata productivity and physical characteristic of nata de lontar w...
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| Main Authors: | , |
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| Format: | Book |
| Published: |
2015.
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| Subjects: | |
| Online Access: | Connect to this object online |
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Internet
Connect to this object online3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |