Effects of Fermentation Duration and Cooking Method on The Chemical Properties and Acceptability of Growol

Wariyah, Chatarina and Riyanto, Riyanto and Kanetro, Bayu (2018) Effects of Fermentation Duration and Cooking Method on The Chemical Properties and Acceptability of Growol. Proceeding: 2nd International Seminar on Natural Resiurces Biotechnology: Form Local to Global. pp. 56-63.

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Item Type: Article
Uncontrolled Keywords: Fermented,-cassava, cooking, growol, acceptability
Subjects: S Agriculture > S Agriculture (General)
Divisions: Fakultas Agroindustri > Program Studi Agroteknologi
Depositing User: Biro Administrasi, Umum dan Keuangan UMBY
Date Deposited: 16 Jan 2020 05:56
Last Modified: 16 Jan 2020 05:56
URI: http://eprints.mercubuana-yogya.ac.id/id/eprint/7486

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