Nutritional and functional properties changes during facultative submerged fermentation of gadung (Dioscorea hispida Dennst) tuber flour using Lactobacillus plantarum

This work aims to examine the influence of flour concentrations (5%–25% w/v), inoculum loading (2.5%–15% v/v), and fermentation time (0–144 h) on the nutritional and functional properties of gadung (Dioscorea hispida Dennst) tuber flour. The flour was microbiologically treated through facultative su...

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Detalles Bibliográficos
Autores principales: Kumoro, Andri Cahyo, Widiyanti, Marissa, Ratnawati, Ratnawati, Retnowati, Diah Susetyo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7090341/
https://www.ncbi.nlm.nih.gov/pubmed/32215335
http://dx.doi.org/10.1016/j.heliyon.2020.e03631

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7090341/
https://www.ncbi.nlm.nih.gov/pubmed/32215335
http://dx.doi.org/10.1016/j.heliyon.2020.e03631

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