PENGARUH LAMA FERMENTASI EKSTRAK UBI JALAR UNGU (Ipomoea batatas) DENGAN Lactobacillus plantarum B1765 TERHADAP MUTU MINUMAN FERMENTASI

Authors

  • AHMAD JUNAIDI
  • PRIMA RETNO WIKANDARI

DOI:

https://doi.org/10.26740/ujc.v9n1.p78-82

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Published

2020-04-18

Issue

Vol. 9 No. 1 (2020)

Section

Articles
Abstract views: 571 , PDF Downloads: 835