Kadar Protein Terlarut Dan Kualitas Tempe Benguk Dengan Penambahan Ampas Tahu Dan Daun Pembungkus Yang Berbeda
Mucuna tempe with addition of tofu residue is an innovation in make of tempe. Wrapper leaf tempe used include banana leaves, hibiscus leaves and leaf teak, which each have different specific. The purpose of this research was to determine the levels of soluble protein and mucuna tempe quality with ad...
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| Main Authors: | , |
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| Format: | Book |
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2015.
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