Rita Khairina
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora, Bulaksumur, 55281 Yogyakarta, Indonesia
Tyas Utami
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora, Bulaksumur, 55281 Yogyakarta, Indonesia
Sri Raharjo
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora, Bulaksumur, 55281 Yogyakarta, Indonesia
Muhammad Nur Cahyanto
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora, Bulaksumur, 55281 Yogyakarta, Indonesia
PDF Fulltext XML References Citation
How to cite this article
Rita Khairina, Tyas Utami, Sri Raharjo and Muhammad Nur Cahyanto, 2017. Changes in Sensory, Physicochemical and Microbiological Properties of Ronto During Fermentation. Pakistan Journal of Nutrition, 16: 629-637.
DOI: 10.3923/pjn.2017.629.637
URL: https://scialert.net/abstract/?doi=pjn.2017.629.637
DOI: 10.3923/pjn.2017.629.637
URL: https://scialert.net/abstract/?doi=pjn.2017.629.637