Fermentation Time in The Tape Making Process Affects the Chemical Quality of Corn Tape
Consuming fermented foods to increase microbial diversity and high-fiber foods will provide more significant synergistic benefits. The purpose of this study was to analyze the chemical quality of corn tape with different fermentation times. This research was an experimental study using a completely...
| Published in: | BIO Web of Conferences |
|---|---|
| Main Author: | |
| Format: | Conference paper |
| Language: | English |
| Published: |
EDP Sciences
2024
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85198642279&doi=10.1051%2fbioconf%2f202411701031&partnerID=40&md5=dd46e3015cf578cedd6dfee9c7e1a737 |