Uji Kadar Protein, Pati Dan Antosianin Tepung Ubi JalarUngu Yang Dimodifikasi Dengan Penambahan Sari Buah Nanas Dan Lama Fermentasi
Modification flouris potato flour fermented using lactic acid bacteria This research aimed to determine the effect of pineapple juice with different concentrations and long fermentation on protein content, starch and modified starch anthocyanins from purple sweet potato. Kind of research is experime...
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| Main Authors: | , |
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| Format: | Knjiga |
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2015.
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| Online dostop: | Connect to this object online |
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Internet
Connect to this object online3rd Floor Main Library
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A1234.567 |
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| Kopija 1 | Prosto |