文献
J-GLOBAL ID:202002232635119925
整理番号:20A0864815
SBM3D及びSBM4A乳酸菌を用いた発酵プロセスによるKano白ヤム粉(Dioscorea rotundata)の物理化学的特性の改良【JST・京大機械翻訳】
Improvement of physicochemical characteristics of kano white yam flour (Dioscorea rotundata) through fermentation process using SBM.3D and SBM.4A lactic acid bacteria
著者 (6件):
Wahyuni S
,
Khaeruni A
(Department of Plant Protection, Faculty of Agriculture, Halu Oleo University, Kendari, Indonesia.)
,
Faradilla R H F
(Department of Food Science and Technology, Faculty of Agriculture, Halu Oleo University, Kendari, Indonesia.)
,
Asnani
(Departmen of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Halu Oleo University, Kendari, Indonesia.)
,
Dewi N D P
(Department of Chemistry, Faculty of Math and Natural Science, Halu Oleo University, Kendari, Indonesia.)
,
Zikira S
(Department of Food Science and Technology, Faculty of Agriculture, Halu Oleo University, Kendari, Indonesia.)
資料名:
IOP Conference Series: Earth and Environmental Science
(IOP Conference Series: Earth and Environmental Science)
巻:
454
号:
1
ページ:
012100 (7pp)
発行年:
2020年
JST資料番号:
W5558A
ISSN:
1755-1307
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)