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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Váldodahkkit: Kurniawati, Betty Ayu (Dahkki), , Dra. Suparti, M.Si (Dahkki)
Materiálatiipa: Girji
Almmustuhtton: 2015.
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3rd Floor Main Library

oažžasuvvan: 3rd Floor Main Library
Hildobáiki: A1234.567
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