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...

Descripción completa

Detalles Bibliográficos

Autores principales:	Andri Cahyo Kumoro, Marissa Widiyanti, Ratnawati Ratnawati, Diah Susetyo Retnowati
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Elsevier 2020-03-01
Colección:	Heliyon
Materias:	Food science Nutritional properties Functional properties Fermentation Concentration Time
Acceso en línea:	http://www.sciencedirect.com/science/article/pii/S240584402030476X
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!