Improving the quality of tapioca by-products (onggok) as poultry feed through fermentation by Bacillus amyloliquefaciens

Pakistan Journal of Nutrition

Volumn 8, Issue 10, 2009, Pages 1636-1640

  Wizna, ^a   Abbas, Hafil ^a   Rizal, Yose ^a   Dharma, Abdi ^a   Kompiang, I Putu ^b  

^a ANDALAS UNIVERSITY   (Indonesia)

^b Indonesian Research Institute for Animal Production   (Indonesia)

Author keywords

Bacillus amyloliquefaciens; Fermentation; Tapioca by products (onggok)

Indexed keywords

CALCIUM; FAT; NITROGEN; PHOSPHORUS; PROTEIN;

ARTICLE; BACILLUS AMYLOLIQUEFACIENS; ENERGY; EXPERIMENTAL STUDY; FERMENTATION; FERMENTED PRODUCT; FIBER; INOCULATION; NONHUMAN; NUTRIENT CONTENT; NUTRITIONAL VALUE; POULTRY; TAPIOCA; TEMPERATURE;

BACILLUS AMYLOLIQUEFACIENS; MANIHOT ESCULENTA;

EID: 74549198347     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2009.1636.1640     Document Type: Article

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