Old Web
English
Sign In
Acemap
>
Paper
>
Physicochemical properties and characterization of fermented cassava flour by lactic acid bacteria
Physicochemical properties and characterization of fermented cassava flour by lactic acid bacteria
2021
N L M Isa
F. Kormin
A C Iwansyah
D Desnilasari
A. Hesan
Keywords:
Food science
Bacteria
Chemistry
Fermentation
Lactic acid
Correction
Source
Cite
Save
Machine Reading By IdeaReader
15
References
0
Citations
NaN
KQI
[]