Google Documents : A preliminary study on the rehydration characteristics and cooking time of analog rice from the formulation of modified nagara bean flour through L. plantarum fermentation and …

TitleA preliminary study on the rehydration characteristics and cooking time of analog rice from the formulation of modified nagara bean flour through L. plantarum fermentation and …
Abstract
AuthorsL Agustina, C Wibowo
Journal NameIOP Conference Series: Earth and Environmental Science 255 (1), 012013
Publish Year2019
Citation2
Urlhttps://scholar.google.com/scholar?q=+intitle:"A preliminary study on the rehydration characteristics and cooking time of analog rice from the formulation of modified nagara bean flour through L. plantarum fermentation and …"
AuthorCONDRO WIBOWO, S.TP, M.Sc., Ph.D
File2228666.pdf