DEGRADASI ASAM FITAT SORGUM (Sorghum bicolor L. Moench) MELALUI FERMENTASI BAKTERI ASAM LAKTAT
Fermentation with lactic acid bacteria (LAB) owning phytase activity could reduce levels of phytate in foodstuffs. This study was aimed to screen of LAB that have a high phytase activity, and how its ability to reduce levels of phytic acid during fermentation, as well as to determine the digestibili...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Theses and Dissertations NonPeerReviewed |
| منشور في: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://repository.ugm.ac.id/134074/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=75055 |
| الوسوم: |
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