IMPACT OF GDL ACIDIFICATION TOWARDS NUTRIENT PROPERTIES OF TEMPE AND OVERRIPE TEMPE
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According to the Table 1the ingredients ash, fat, fiber, protein, reducing sugar, total sugar contents and pH in B. integerrima is greater whereas moisture content
Testing The tests were performed at each stage of bioethanol production including carbohydrate and glucose using SNI 1992, PH using PH meter, sugar content using refractometer brix and
