ENHANCING NUTRITIONAL VALUE OF SORGHUM SEED BY NATURAL FERMENTATION

Yudi Pranoto; Tyas Utami

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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ENHANCING NUTRITIONAL VALUE OF SORGHUM SEED BY NATURAL FERMENTATION

Yudi Pranoto ¹ ; Tyas Utami ; Yudi Pranoto

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Yudi Pranoto; Tyas Utami; Yudi Pranoto. ENHANCING NUTRITIONAL VALUE OF SORGHUM SEED BY NATURAL FERMENTATION. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/enhancing-nutritional-value-of-sorghum-seed-by-natural-fermentation?lang=en>. Acesso em: 14 Out. 2026. Copy citation

Yudi Pranoto, 2022, ENHANCING NUTRITIONAL VALUE OF SORGHUM SEED BY NATURAL FERMENTATION. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/enhancing-nutritional-value-of-sorghum-seed-by-natural-fermentation?lang=en>. Copy citation

Yudi Pranoto. (2022, May). ENHANCING NUTRITIONAL VALUE OF SORGHUM SEED BY NATURAL FERMENTATION. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Yudi Pranoto, ENHANCING NUTRITIONAL VALUE OF SORGHUM SEED BY NATURAL FERMENTATION. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/enhancing-nutritional-value-of-sorghum-seed-by-natural-fermentation?lang=en Copy citation

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¹ Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University

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Food Biochemistry

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