UTAMA, CAHYA SETYA

English

Diponegoro University Institutional Repository

Organoleptic and chemicalcharacteristic of garut flour(Maranta arundinacea l) mixedwith Lactobacillus plantarum asa synbiotics for duckby Cahya Setya UtamaSubmission date: 02-Aug-2021 10:43AM (UTC+0700)Submission ID: 1626778563File name: Sumarsih_2021_IOP_Conf._Ser.__Earth_Environ._Sci._803_012010.pdf (348.9K)Word count: 1886Character count: 102274423356911127811%SIMILARITY INDEX9%INTERNET SOURCES7%PUBLICATIONS1%STUDENT PAPERS1 3%2 2%3 2%4 1%5 1%6 1%Organoleptic and chemical characteristic of garut flour(Maranta arundinacea l) mixed with Lactobacillus plantarum asa synbiotics for duckORIGINALITY REPORTPRIMARY SOURCESJulien Grimoud, Henri Durand, Céline Courtin,Pierre Monsan, Françoise Ouarné, VassiliaTheodorou, Christine Roques. "In vitroscreening of probiotic lactic acid bacteria andprebiotic glucooligosaccharides to selecteffective synbiotics", Anaerobe, 2010Publicationwww.ibilce.unesp.brInternet Sourceislab.tp.ugm.ac.idInternet Sourceacademic.oup.comInternet Sourcedoaj.orgInternet Sourcegaruda.ristekbrin.go.idInternet Sourceepsaegypt.com7 1%8 1%9 1%Exclude quotes OnExclude bibliography OnExclude matches < 1%Internet Sourcepericles.pericles-prod.literatumonline.comInternet Sourcefapet.ipb.ac.idInternet Source

Turnitin : Organoleptic and chemical characteristic of garut flour (Maranta arundinacea l) mixed with Lactobacillus plantarum as a synbiotics for duck

http://eprints.undip.ac.id/83665/1/C23_Turnitin_Organoleptic_and_chemical_characteristic_of_garut_flour.pdf

Turnitin : Organoleptic and chemical characteristic of garut flour (Maranta arundinacea l) mixed with Lactobacillus plantarum as a synbiotics for duck

Abstract

Similar works

Full text

Available Versions

Diponegoro University Institutional Repository