PENINGKATAN NILAI GIZI BIJI SORGHUM MELALUI TEKNOLOGI FERMENTASI DENGAN Saccharomyces cereviceae

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Bibliographic Details
Main Authors Fajar Wahyono, Srimukodining Srimukodining
Format Publication
LanguageEnglish
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Bibliography:oai:core.kmi.open.ac.uk:11720625
http://core.kmi.open.ac.uk/download/pdf/11720625.pdf