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  • Effect of Natural and Lactobacillus plantarum Fermentation on Coliform, Tannin Levels and Brightness Change of Sorghum Flour

Effect of Natural and Lactobacillus plantarum Fermentation on Coliform, Tannin Levels and Brightness Change of Sorghum Flour

[googlepdf url=”https://tp.ugm.ac.idwp-content/uploads/2017/11/02082013145734-srianggrahini-effectofnaturalandlactobacillus-.pdf” ]