Suparthana, I Putu, Udayana University, Faculty of Agricultural Technology, Department of Food Science and Technology, Bali-Indonesia, Indonesia

• Vol 6 No 1 (2019): Scientific Journal of Food Technology (March) - Articles
  The Effect of Addition of Bread Yeast and Time of Fermentation on the Characteristics of Vinegar from Palm Sap (Borassus flabellifer Linn)
  Abstract  PDF