Reaction kinetics of lactic acid fermentation from bitter cassava (Manihot glaziovii) starch by Lactobacillus casei

One of the utilizations of bitter cassava is modified cassava flour (Mocaf) production using the fermentation process by Lactobacillus casei. The Mocaf has potential as the future of food security products. It has a characteristic property similar to wheat flour. Lactic acid was also produced as a b...

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Hlavní autoři:	Setiyo Gunawan, Nurul Rahmawati, Rona Bening Larasati, Ira Dwitasari, Hakun Wirawasista Aparamarta, Tri Widjaja
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Universitas Gadjah Mada, Yogyakarta 2021-03-01
Edice:	Indonesian Journal of Biotechnology
Témata:	kinetic model lactic acid lactobacillus casei mocaf
On-line přístup:	https://jurnal.ugm.ac.id/ijbiotech/article/view/54119
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