Neti Yuliana
Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Indonesia
LiveDNA: 62.23253
Siti Nurdjanah
Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Indonesia
Sri Setyani
Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Indonesia
Dewi Sartika
Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Indonesia
Yoan Martiansari
Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Indonesia
Putri Nabila
Department of Agricultural Product Technology, Faculty of Agriculture, University of Lampung, Indonesia
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How to cite this article
Neti Yuliana, Siti Nurdjanah, Sri Setyani, Dewi Sartika, Yoan Martiansari and Putri Nabila, 2018. Effect of Fermentation on Some Properties of Sweet Potato Flour
and its Broken Composite Noodle Strand. American Journal of Food Technology, 13: 48-56.
DOI: 10.3923/ajft.2018.48.56
URL: https://scialert.net/abstract/?doi=ajft.2018.48.56
DOI: 10.3923/ajft.2018.48.56
URL: https://scialert.net/abstract/?doi=ajft.2018.48.56