Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum-Reference-Cited by-同舟云学术

Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum

Published:2020-03 Issue:3 Volume:6 Page:e03631
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Kumoro Andri Cahyo,Widiyanti Marissa,Ratnawati Ratnawati,Retnowati Diah Susetyo

Funder

Kementerian Riset Teknologi Dan Pendidikan Tinggi Republik Indonesia

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference45 articles.

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