Open AccessPengaruh proses fermentasi kacang merah (Phaseolus vulgaris L.) menggunakan ragi tempe (Rhizopus Sp.) dan enzim papain terhadap kualitas sosis kacang merah
Author(s) -
Siti Mutmainah
Publication year - 2019
Publication title -
teknologi pangan media informasi dan komunikasi ilmiah teknologi pertanian
Language(s) - Uncategorized
Resource type - Journals
eISSN - 2597-436X
pISSN - 2087-9679
DOI - 10.35891/tp.v10i2.1648
Subject(s) - rhizopus oligosporus , organoleptic , fermentation , food science , tempe , phaseolus , flavor , mouthfeel , aroma , rhizopus , chemistry , botany , biology , raw material , organic chemistry
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