Quality Improvement (Fiber Content and Protein Digestibility Value) of Cassava Peel by FermentationUsing Tape Yeast with Vitamin B Supplementation

Hersoelistyorini, Wikanastri and Utama, Cahya S. (2012) Quality Improvement (Fiber Content and Protein Digestibility Value) of Cassava Peel by FermentationUsing Tape Yeast with Vitamin B Supplementation. Proceeding of International Conference on Chemical and Material Engineering 2012.

Baca Full Teks
[img] Text
8. Quality Improvement (Fiber Content and Protein Digestibility Value) of Cassava Peel by Fermentation Using Tape Yeast with Vitamin B Supplementation.pdf
Restricted to Repository staff only
Download (610kB) | Request a copy
Item Type: Other
Subjects: R Medicine > RH Food Technology
Divisions: Jabatan Fungsional > Wikanastri Hersoelistyorini
Depositing User: perpus unimus
Date Deposited: 12 May 2023 04:22
Last Modified: 12 May 2023 04:22
URI: http://repository.unimus.ac.id/id/eprint/6956

Actions (login required)

View Item View Item
Repository Universitas Muhammadiyah Semarang is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.