Open AccessNutritional and sensory characteristics of sari tempe formulated from import soybean (glycine max)
Author(s) -
Muhamad Kurniadi,
Martina Andriani,
Intan Indriana Sari,
Mukhamad Angwar,
Rifa Nurhayati,
Yuniar Khasanah,
Tri Wiyono
Publication year - 2017
Publication title -
aip conference proceedings
Language(s) - English
Resource type - Conference proceedings
eISSN - 1551-7616
pISSN - 0094-243X
DOI - 10.1063/1.4968351
Subject(s) - tempe , food science , chemistry , rhizopus oligosporus , fermentation , completely randomized design , zoology , mathematics , biology
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