Repo Dosen ULM
Functional properties change of Nagara bean flour through fermentation by lactobacillus plantarum
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| dc.contributor.author | Susi, Susi | |
| dc.date.accessioned | 2023-06-02T06:06:36Z | |
| dc.date.available | 2023-06-02T06:06:36Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | https://repo-dosen.ulm.ac.id//handle/123456789/32211 | |
| dc.title | Functional properties change of Nagara bean flour through fermentation by lactobacillus plantarum | en_US |
| dc.type | Article | en_US |
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Turnitin / Peer Review / Koran / Hak Cipta / Hak Paten / Penelitian / Pengabdian [17359]
Repositori untuk bidang Turnitin / Peer Review / Koran / Hak Cipta / Hak Paten / Penelitian / Pengabdian