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...
Tallennettuna:
| Päätekijät: | , |
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| Aineistotyyppi: | Kirja |
| Julkaistu: |
2016.
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| Aiheet: | |
| Linkit: | Connect to this object online |
| Tagit: |
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Internet
Connect to this object online3rd Floor Main Library
| Hyllypaikka: |
A1234.567 |
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| Nide 1 | Saatavissa |