A Preliminary Study on the Rehydration Characteristics and Cooking Time of Analog Rice from the Formulation of Modified Nagara Bean Flour Through L . Plantarum Fermentation and Sago Starch
Susi,, Agustina, L, Wibowo, CVolume:
255
Language:
english
Journal:
IOP Conference Series: Earth and Environmental Science
DOI:
10.1088/1755-1315/255/1/012013
Date:
May, 2019
File:
PDF, 2.05 MB
english, 2019