Karakteristik Beberapa Sifat Fisikokimia Dan Sifat Pasta Pati Sagu Yang Dimod…

Research has been conducted on microbiological modification of sago starch using lactic acid bacteria (LAB) obtained from sago starch processing industry. The aim of this research was to compare some physicochemical and pasting properties of modified sago starch to native sago starch. The treatment in this study were modification by combination of LAB isolates which had different amylolitic abi…