Repo Dosen ULM

A Preliminary Study on The Rehydration Characteristics and Cooking Time of Analog Rice from The Formulation of Modified Nagara Bean Flour through L. plantarum Fermentation and Sago Starch

A Preliminary Study on The Rehydration Characteristics and Cooking Time of Analog Rice from The Formulation of Modified Nagara Bean Flour through L. plantarum Fermentation and Sago Starch

Susi, Susi
URI: https://repo-dosen.ulm.ac.id//handle/123456789/32205
Date: 2023

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