用球菌乳酸对高粱淀粉的发酵方法进行了改进

{"title":"用球菌乳酸对高粱淀粉的发酵方法进行了改进","authors":"K. Haryani, Pradhipta Rizka Lakzita, Putri Puspita Sari","doi":"10.31942/INTEKA.V6I1.4448","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":133390,"journal":{"name":"Jurnal Inovasi Teknik Kimia","volume":"27 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"MODIFIKASI TEPUNG SORGUM DENGAN METODE FERMENTASI MENGGUNAKAN BAKTERI ASAM LAKTAT Lactobacillus bulgaricus\",\"authors\":\"K. Haryani, Pradhipta Rizka Lakzita, Putri Puspita Sari\",\"doi\":\"10.31942/INTEKA.V6I1.4448\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":133390,\"journal\":{\"name\":\"Jurnal Inovasi Teknik Kimia\",\"volume\":\"27 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-05-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Jurnal Inovasi Teknik Kimia\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.31942/INTEKA.V6I1.4448\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Jurnal Inovasi Teknik Kimia","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.31942/INTEKA.V6I1.4448","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}