Pengaruh Fermentasi Bakteri Asam Laktat Terhadap Sifat Fisikokimia Tepung Gadung Modifikasi (Dioscorea hispida)

by R. Haryo Bimo Setiarto, Nunuk Widhyastuti
Published 2016-06-01

SELEKSI BAKTERI ASAM LAKTAT PENGHASIL AMILASE DAN PULULANASE DAN APLIKASINYA PADA FERMENTASI TALAS [Selection of Amylase and Pullulanase Producing Lactic Acid Bacteria and Its Appl...

by R. Haryo Bimo Setiarto, Betty Sri Laksmi Jenie, Didah Nur Faridah, Iwan Saskiawan, Sulistiani -
Published 2015-07-01

Changes of digestible starch composition and improvements of prebiotic properties in modified taro starch by heat treatment

by R. Haryo Bimo Setiarto, Harsi Dewantari Kusumaningrum, Betty Sri Laksmi Jenie, Tatik Khusniati, Nunuk Widhyastuti, Sulistiani
Published 2021-08-01