Browsing by Subject "ermentation"
Now showing items 1-1 of 1
-
Karakteristik Fisikokimia dan Sifat Fungsional Tempe yang Dihasilkan dari Berbagai Varietas Kedelai
(2013)Tempe is an Indonesian traditional food made by fermentation of soybean by the fungus Rhizopus sp. The objective of this research was to compare physical and chemical properties of soybean and tempe made from import (Import ...