Kadar Protein Dan Kualitas Tempe Koro Pedang DanBekatul Dengan Variasi Daun Pembungkus

• मुख्य लेखकों: Ratri, Hayu Purwaning (लेखक), , Dra Titik Suryani M.Sc (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: 2016-05-02.
• विषय: Thesis; NonPeerReviewed
• ऑनलाइन पहुंच: Connect to this object online

Canavalia Tempe is tempe fermented with the addition of yeast form of mold or fungus Rhizopus sp. Rice bran has a fairly high protein content. Innovation canavalia tempe "koro pedang" and rice bran, banana leaves, hibiscus leaves and teak leaves. The purpose of this research to determine t...