PENGARUH FERMENTASI TERHADAP KANDUNGAN PROTEIN DAN ASAM AMINO PADA TEPUNG GAPLEK YANG DIFORTIFIKASI TEPUNG KEDELAI (Glycine max (L))

PENGARUH FERMENTASI TERHADAP KANDUNGAN PROTEIN DAN ASAM AMINO PADA TEPUNG GAPLEK YANG DIFORTIFIKASI TEPUNG KEDELAI (Glycine max (L))

Enhancement of proteins and enrichment of amino acids of dried cassava flour can be carried out by fermentation of dried cassava and soy-flour mixture. The purposes of this study were to compare soluble protein's content and to identify amino acids in fortified dried-cassava flour. The methods...

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Bibliographic Details
Main Authors: Yohanes Martono, Lucia Devi Danriani, Sri Hartini
Format: Article
Language:English
Published: Universitas Gadjah Mada 2016-04-01
Series:Agritech
Online Access:https://jurnal.ugm.ac.id/agritech/article/view/10684

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