Effect of Spontaneous Lactic Acid Fermentation on Physico-Chemical Properties of Sweet Potato Flour
Native sweet potato flour is usually has low whiteness index and limited application to food systems due to its inherent functional properties. Therefore, it needs modification process to improve this property. In this study, sweet potatoes cubes were lactic spontaneously fermented for 120 h...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Society for Microbiology
2014-04-01
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| Series: | Microbiology Indonesia |
| Subjects: | |
| Online Access: | https://jurnal.permi.or.id/index.php/mionline/article/view/245 |