Microbiological, Physicochemical and Starch Digestability Properties of Spontaneous Fermented Sorghum Flour

• المؤلف الرئيسي: Pranoto, Yudi
• التنسيق: Conference or Workshop Item PeerReviewed
• اللغة: English
• منشور في: 2010
• الموضوعات: Makalah prosiding
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/35992/1/Proceeding_FSFS_2010.pdf; https://repository.ugm.ac.id/35992/

Sorghum is an underutilized food source in Indonesia which is potential to be developed for foodstuff. It is easily grown and containing significant nutritional components, such as carbohydrate and protein. For human consumption, sorghum contains antinutritional factor like tannin and phytacte, whic...