Peningkatan Kualitas Tepung Jali (Coix lacryma-jobi L.) melalui Fermentasi Menggunakan Bakteri Amilolitik-Selulolitik dan Bakteri Asam Laktat Terseleksi [Jali (Coix Lacryma-jobi L.)
Physicochemical and phytochemical characteristics of fermented sorghum flour using Bacillus amyloliquefaciens, Saccharomyces cerevisiae and consortium B. amyloliquefaciens and S. cerevisiae
Tri Ratna Sulistiyani,Yati Sudaryati Soeka,Nilam Fadmaulidha Wulandari,Siti Irma Rahmawati,Dita Ariyanti,Agus Budiyanto,Abdullah Bin Arif · 2024
Enhancing the nutritional profile of purple sweet potato flour through fermentation with Lactiplantibacillus plantarum InaCC B157: A functional food
perspective
