Fermentation Time in The Tape Making Process Affects the Chemical Quality of Corn Tape

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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...

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Bibliographic Details
Published in:	BIO Web of Conferences
Main Author:	Devi M.; Wibowotomo B.; Ummu N.; Hidayati L.; Martiningtyas A.; Ariffin H.F.; Din N.
Format:	Conference paper
Language:	English
Published:	EDP Sciences 2024
Online Access:	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85198642279&doi=10.1051%2fbioconf%2f202411701031&partnerID=40&md5=dd46e3015cf578cedd6dfee9c7e1a737

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