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.

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8. Quality Improvement (Fiber Content and Protein Digestibility Value) of Cassava Peel by Fermentation Using Tape Yeast with Vitamin B Supplementation.pdf
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Item Type: Other
Subjects: R Medicine > RH Food Technology
Divisions: Jabatan Fungsional > Wikanastri Hersoelistyorini
Depositing User: perpus unimus
URI: http://repository.unimus.ac.id/id/eprint/6956

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