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Evaluation of properties of soy flour fermented by lactobacillus acidophilus
Marpaung, Abdullah MuziMustopo, Melissa FlorenceLily, Noer

Fermentation of soy flour has a great potential of increasing its consumer acceptability and functionality. In this research the properties of soy flour fermented by Lactobacillus acidophilus was o…

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Call Number
1493

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