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.
Text (Cek Similiarity Jurnal)
07_Effects of Fermentation Duration and Cooking Method.pdf
File (3MB)
| Dosen Pembimbing: | UNSPECIFIED | [error in script] |
|---|---|
| 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: | https://eprints.mercubuana-yogya.ac.id/id/eprint/7486 |
Actions (login required)
- View Item
