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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| Auteurs principaux: | , , |
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| Format: | article |
| Langue: | EN |
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Food, Agriculture, and Natural Resources (FANRes) - Networks
2021
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| Accès en ligne: | https://doaj.org/article/85be56e18b284193a569e1592456d7b3 |
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