[PDF][PDF] Aplikasi kultur campuran (Lactobacillus fabifermentans dan Aspergillus sp.) pada modifikasi tepung jagung dengan metode fermentasi terkontrol yang …
A Sukainah, RP Putra, R Fadilah… - Proceedings of Nasional …, 2019 - eprints.unm.ac.id
Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi kultur campuran
(Lactobacillus fabifermentans dan Aspergillus sp) terhadap sifat fisikokimia tepung jagung …
(Lactobacillus fabifermentans dan Aspergillus sp) terhadap sifat fisikokimia tepung jagung …
An Analysis of Soluble and Insoluble Fiber Content of Various Modified Corn Flours Using Fermentation Followed by Pregelatinization–Systematic Literature
A Sukainah, R Ratna, RP Putra… - IOP Conference Series …, 2022 - iopscience.iop.org
This study was conducted to determine the effect of engineering on the fermentation process
combined with pregelatinization in the production of modified high-fiber corn flour. Modified …
combined with pregelatinization in the production of modified high-fiber corn flour. Modified …
Isolation and characterization of lactic acid bacteria in fermented sweet corn (Zea mays l) as antibacterial
RTM Manalu, A Febriani - Bioscience, 2021 - repository.istn.ac.id
Sweet corn (Zea mays L.) is a staple food that is known to produce Lactic Acid Bacteria
(LAB) during the fermentation process, LAB is a probiotic bacterium that can produce …
(LAB) during the fermentation process, LAB is a probiotic bacterium that can produce …