Browsing MT - Agriculture Technology by Author "Utami, Rahayu"

Now showing items 1-1 of 1

    • Utami, Rahayu 

      Utami, Rahayu | Wijaya, C Hanny | Lioe, Hanifah Nuryani (2014)
      Tempe is a fermented soybean food in Indonesia. Tempe was commonly produced about 24-48 hours fermentation. Tempe is referred as over-fermented tempe after the 48 hours fermentation has been completed. The over-fermented ...