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KARAKTERISTIK KANDUNGAN KIMIA DAN DAYA CERNA TEMPE SORGUM COKLAT (Sorghum bicolor) [Characteristics of Chemical Content and Digestibility of Brown Sorghum Tempeh]

2011

Erni Sofia Murtini* | Arfat Gati Radite | Aji Sutrisno

AGROVOC Keywords

Bibliographic information
Publisher
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
Other Subjects
Antinutritional compound; Food processing and manufacture; In vitro protein digestibility
Language
English, Indonesian
Type
Journal Article
Source
Jurnal Teknologi dan Industri Pangan, Vol 22, Iss 2, Pp 150-155 (2011)

2022-09-15
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