Physical and Chemical Characteristics of Jackfruit (Artocarpus heterophyllus Lamk.) Seeds Flour Produced Under Fermentation Process by Lactobacillus plantarum

समान संसाधन

• Influence of Lactobacillus plantarum Fermentation on Functional Properties of Flour from Jackfruit (Artocarpus heterophyllus Lamk.) Seeds
  द्वारा: Jayus, Jayus, और अन्य
  प्रकाशित: (2020)
• KARAKTERISASI TEPUNG BIJI NANGKA (Artocarpus heterophyllus Lamk.) HASIL FERMENTASI OLEH Lactobacillus plantarum
  द्वारा: Setiawan, Dani
  प्रकाशित: (2016)
• Physico-chemical and Functional Characteristics of Fermented Cassava Flour by Lactobacillus casei using Submerged and Solid-State Fermentation
  द्वारा: Nurhayati, Nurhayati, और अन्य
  प्रकाशित: (2020)
• Calliandra calothyrsus and Artocarpus heterophyllus as anti-parasite for Bligon Goat
  द्वारा: Setyono, W., और अन्य
  प्रकाशित: (2019)
• Survival of Lactobacillus plantarumU40 on the in vitro rumen fermentation quantified with real-time PCR
  द्वारा: Astuti, W.D, और अन्य
  प्रकाशित: (2018)