Kadar Protein Dan Kualitas Tempe Koro Pedang Dengan Penambahan Bekatul Dan Konsentrasi Ragi Tempe Yang Berbeda

Innovations making tempe "koro pedang" with the addition of rice bran and yeast tempe to increase the nutrient content in soybean. The purpose of this study to determine the levels of soluble protein and quality tempe "koro pedang" with the addition of rice bran and concentration...

Olles dieđut

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Bibliográfalaš dieđut
Váldodahkkit: Ambarwati, Erviyan Tri (Dahkki), , Dra. Titik Suryani M.Sc (Dahkki)
Materiálatiipa: Girji
Almmustuhtton: 2016.
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3rd Floor Main Library

oažžasuvvan: 3rd Floor Main Library
Hildobáiki: A1234.567
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