Pembuatan Modified Corn Flour (Mocof) Dari Jagung Lokal Melalui Proses Fermen…

Needs of flour in Indonesia reached 6.6 million tonnes in 2013. To reduce imports of wheat required the development of local food sources, including corn. Corn flour has several drawbacks such as the quality of the nutritional value is still low in comparison to wheat flour. To improve the quality and nutritional value of corn flour then necessary modifications. The manufacture of corn flour us…