Ipb Scientific Repositorymetadata only
Pati Resisten dan Sifat Fungsional Tepung Pisang Tanduk (Musa paradisiaca Formatypica) yang Dimodifikasi Melalui Fermentasi Bakteri Asam Laktat dan Pemanasan Otoklaf
food science, banana flour, lactic acid bacteria, autoclaving, resistant starch
This document is indexed with metadata only — full text is not available in the archive for this record.
Open the official source ↗
Record · ID 195962
Conceptio Open Knowledge Archive — every document is proof-bundled with source, license, and retrieval metadata.