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

Downloads

Download data is not yet available.

Downloads

Published

2020-04-18

Issue

Section

Articles
Abstract views: 572 , PDF Downloads: 840