Lactobacillus plantarum Fermentation Effect on Tannin Reduction, Proximate Analysis, and Protein Profiles of Ganyong (Canna edulis Kerr) Flour
One of the problems in using ganyong (Canna edulis Kerr)as food is the presence of tannin, an antinutritional substance, that can reduce the nutritional quality of ganyong. The purpose of this study was aimed to analyze the effect of fermenting ganyong using Lactobacillus Plantarumbacteria on the ch...
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| Auteurs principaux: | , , |
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| Format: | article |
| Langue: | EN |
| Publié: |
University of Brawijaya
2019
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| Accès en ligne: | http://dx.doi.org/10.21776/ub.jpacr.2019.008.01.437 https://doaj.org/article/bc4b3bb3d3ba4837aa79a48bcf402ba0 |
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