Nutritional and functional properties changes during...

Heliyon 2020 / 03 Vol. 6; Iss. 3

Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum

Kumoro, Andri Cahyo, Widiyanti, Marissa, Ratnawati, Ratnawati, Retnowati, Diah Susetyo
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Volume:
6
Language:
english
Journal:
Heliyon
DOI:
10.1016/j.heliyon.2020.e03631
Date:
March, 2020
File:
PDF, 376 KB
english, 2020
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