Kadar Protein Dan Kualitas Tempe Komposisi Koro Benguk Dan Bekatul Pada Variasi Daun Pembungkus

• Главные авторы: WIDIYANTI, ANA (Автор), Suryani, M.Sc., Dra. Titik (Автор)
• Формат: ‌
• Опубликовано: 2016.
• Предметы: Thesis; NonPeerReviewed
• Online-ссылка: Connect to this object online

Mucuna tempe is tempe made from raw materials "koro benguk", which had complete nutritional content. Rice bran derived from rice mill byproduct, which had high protein content. Innovation mucuna tempe with a mixture of rice bran by using a wrapper leaf banana leaves, hibiscus leaves and te...