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UPA Perpustakaan Universitas Jember

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

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314202108229KD 665.15 MAS f c.1Perpustakaan Pusat UNEJ (Karya Deposit)Available but not for loan - Tidak dipinjamkan
Detail Information

Series Title

-

Call Number

KD 665.15 MAS f

Publisher

FTP UNEJ : Jember,

Collation

Hlm. 1-6

Language

English

ISBN/ISSN

-

Classification

665.15

Detail Information

Content Type

Teks

Media Type

Buku

Carrier Type

-

Edition

-

Subject(s)

FERMENTASI

Specific Detail Info

Dipublikasikan pada "International Journal of Food, Agriculture, and Natural Resources, 2021"

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No other version available