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Found 1 from your keywords: author=Riani, Revi

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PENGARUH METODE DAN LAMA FERMENTASI TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SE…

This research aimed to determine the effect of method and duration of fermentation on the physicochemical and sensory characteristics of cassava (Manihot esculenta) tape. This research used a Factorial Completely Randomized Design (CRD) with two treatment factors. The first factor was the fermentation method consisting of three levels (A1 = aerobic fermentation, A2 = facultative anaerobic ferme…

Edition: -
ISBN/ISSN: -
Collation: xv, 70 hlm.; ilus.; 29 cm
Series Title: -
Call Number: T1449322024

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