Effect of Fortification and Fermentation on the Nutritional Value of Sorghum (Sorghum bicolor (L.) Moench) Flour
Bahlawan, Zuhriyan Ash Shiddieqy and Damayanti, Astrilia and Megawati, Megawati and Cahyari, Khamdan and Margiyanti, Yuyun and Mufidati, Muslimatul Effect of Fortification and Fermentation on the Nutritional Value of Sorghum (Sorghum bicolor (L.) Moench) Flour. TRENDS IN SCIENCES, 19 (15). ISSN ISSN : 2774-0226
![[thumbnail of Article]](http://lib.unnes.ac.id/style/images/fileicons/application_pdf.png) |
PDF (Article)
- Published Version
Download (612kB) |
|
PDF (Turnitin)
Download (2MB) |
| Item Type: | Article |
|---|---|
| Subjects: | T Technology > TP Chemical technology |
| Fakultas: | Fakultas Teknik > Teknik Kimia, S1 |
| Depositing User: | Repositori Dosen Unnes |
| Date Deposited: | 06 Jul 2023 07:39 |
| Last Modified: | 10 Jul 2023 14:07 |
| URI: | http://lib.unnes.ac.id/id/eprint/59430 |
Actions (login required)
 |
View Item |