The effects of soaking treatments and fermentation process on nutritional and aflatoxin contents of fermented peanut cake (black oncom)

• Autorzy: Rohimah A. , Setiawan B. , Roosita K. , Palupi E.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2021
• Tom: 36
• Numer: 1
• Opis fizyczny: p.59-78,fig.,ref.

Twórcy

autor

Rohimah A.

• Department of Community Nutrition, Faculty of Human Ecology, IPB University, Indonesia

autor

Setiawan B.

• Department of Community Nutrition, Faculty of Human Ecology, IPB University, Campus Babakan, Dramaga, Bogor, Lingkar Kampus street, West Java 16680, Indonesia

autor

Roosita K.

• Department of Community Nutrition, Faculty of Human Ecology, IPB University, Indonesia

autor

Palupi E.

• Department of Community Nutrition, Faculty of Human Ecology, IPB University, Indonesia