Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve th...

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Autores principales: Ardiyan Dwi Masahid, Maria Belgis, Helyas Vintan Agesti
Formato: article
Lenguaje:EN
Publicado: Food, Agriculture, and Natural Resources (FANRes) - Networks 2021
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Acceso en línea:https://doaj.org/article/85be56e18b284193a569e1592456d7b3
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