KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEKNIS TEPUNG KORO KRATOK (Phaseolus lunatus L.) TERMODIFIKASI YANG DIPRODUKSI SECARA FERMENTASI SPONTAN

Lima bean (Phaseolus lunatus L.) has a high bioavailability and good of amino acids balanced. Lima bean was pontentially used as a food ingredient on food manufacturing. In order to enhance its properties, the bean flour wasmodified by spontaneous fermentation. The aim of this research was to obtain...

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Bibliographic Details

Main Authors:	Ahmad Nafi', Nurud Diniyah, Febriani Tri Hastuti
Format:	Artigo
Language:	Inglês
Published:	Universitas Trunojoyo Madura 2016-11-01
Series:	Agrointek
Subjects:	fermentation, modified flour, functional, lima bean, physicochemical.
Online Access:	https://journal.trunojoyo.ac.id/agrointek/article/view/2121
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