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]
| Main Authors: | Setiarto, Raden Haryo Bimo, Widhyastuti, Nunuk |
|---|---|
| Other Authors: | Research Center for Biology LIPI (Indonesian Institute of Sciences) |
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Research Center for Biology-Indonesian Institute of Sciences
, 2017
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| Subjects: | |
| Online Access: |
http://e-journal.biologi.lipi.go.id/index.php/berita_biologi/article/view/2295 http://e-journal.biologi.lipi.go.id/index.php/berita_biologi/article/view/2295/2402 |
Internet
http://e-journal.biologi.lipi.go.id/index.php/berita_biologi/article/view/2295http://e-journal.biologi.lipi.go.id/index.php/berita_biologi/article/view/2295/2402
Lokasi
| Koleksi | Berita Biologi |
|---|---|
| Gedung | Perpustakaan Pusat Penelitian Biologi-LIPI |
| Institusi | Lembaga Ilmu Pengetahuan Indonesia |
| Kota | Cibinong |
| Provinsi | JAWA BARAT |
| Kontak | Butuh informasi lebih lanjut? Hubungi pustakawan institusi ini. |