Quality Improvement (Fiber Content and Protein Digestibility Value) of Cassava Peel by Fermentation Using Tape Yeast with Vitamin B Supplementation

Hersoelistyorini, Wikanastri and UTAMA, CAHYA SETYA (2012) Quality Improvement (Fiber Content and Protein Digestibility Value) of Cassava Peel by Fermentation Using Tape Yeast with Vitamin B Supplementation. Proceeding of ICCME 2012 . ISSN 978-602-097-281-7

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Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Animal and Agricultural Sciences > Department of Animal Agriculture
ID Code:	83666
Deposited By:	INVALID USER
Deposited On:	30 Sep 2021 12:32
Last Modified:	30 Sep 2021 12:32

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