PENGARUH METODE FERMENTASI SUBSTRAT PADAT DAN SUBSTRAT TERENDAM PADA BIJI SORGUM TERHADAP KUALITAS TEPUNG
The utilization of sorghum as food products is restricted by its lack of digestibility and the presence of anti-nutrients factors. Fermentation process has been recommended to improve cereal-based flour quality. This study was aimed to evaluate the effect of two fermentation methods namely solid sta...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2016-06-01
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| Series: | Jurnal Teknologi dan Industri Pangan |
| Subjects: | |
| Online Access: | http://journal.ipb.ac.id/index.php/jtip/article/view/14747 |