Nutritional and functional properties changes during
facultative submerged fermentation of gadung
(Dioscorea hispida Dennst) tuber flour using Lactobacillus
plantarum
by Ratnawati Ratnawati
Submission date: 07-Oct-2020 07:08PM (UTC+0700) Submission ID: 1407940412
File name: corea_hispida_Dennst_tuber_our_using_Lactobacillus_plantarum.pdf (398.02K) Word count: 6194
Character count: 30949
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%Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum
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