Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum

This work aims to examine the influence of flour concentrations (5%–25% w/v), inoculum loading (2.5%–15% v/v), and fermentation time (0–144 h) on the nutritional and functional properties of gadung (Dioscorea hispida Dennst) tuber flour. The flour was microbiologically treated through facultative su...

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Библиографические подробности

Главные авторы:	Andri Cahyo Kumoro, Marissa Widiyanti, Ratnawati Ratnawati, Diah Susetyo Retnowati
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Elsevier 2020-03-01
Серии:	Heliyon
Предметы:	Food science Nutritional properties Functional properties Fermentation Concentration Time
Online-ссылка:	http://www.sciencedirect.com/science/article/pii/S240584402030476X
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