Browsing Proceedings by Subject "lactic acid bacteria"
Now showing items 1-1 of 1
-
Sifat Fisikokimia dan Organoleptik Tepung Mocaf (Modified Cassava Flour) dengan Fermentasi Menggunakan Ekstrak Kubis
(LPPM Universitas Muhammadiyah Semarang, 2015-08)This research aimed to study the use of cabbage extract as the source of lactic acid bacteria (LAB) on the swelling power, solubility, amylose content, and organoleptic properties of mocaf. The research was carried out ...