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Found 2 from your keywords: Author : "FIJRIYAH, Hidayatul"
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Physico-chemical and Functional Characteristics of Fermented Cassava Flour by Lactobacillus casei using Submerged and Solid-State Fermentation

Physico-chemical and Functional Characteristics of Fermented Cassava Flour by Lactobacillus casei using Submerged and Solid-State Fermentation

Call Number : KD 665.15 NUR p
Availability : 1 copies available for loan
Karateristik Fisikokimia Dan Fungsional Tepung Singkong (Manihot Esculenta C.) Terfermentasi Oleh Lactobacillus Casei Secara Kultur Terendam Dan Padat

Karateristik Fisikokimia Dan Fungsional Tepung Singkong (Manihot Esculenta C.) Terfermentasi Oleh Lactobacillus Casei Secara Kultur Terendam Dan Padat

Call Number : S 641.336 82 FIJ k
Availability : 1 copies available for loan