PENURUNAN KADAR TANIN DAN ASAM FITAT PADA TEPUNG SORGUM MELALUI FERMENTASI Rhizopus oligosporus, Lactobacillus plantarum dan Saccharomyces cerevisiae [Reduction of Tannin and Phytic Acid on Sorghum Flour by using Fermentation of Rhizopus oligosporus, Lactobacillus plantarum and Saccharomyces cerevisiae] - Setiarto, Raden Haryo Bimo (Research Center for Biology-Indonesian Institute of Sciences, 2017)