Open AccessPEMBUATAN SUSU TEMPE KAJIAN PENGARUH LAMA FERMENTASI TEMPE DAN PENGGUNAAN Carboxymethyl cellulose (CMC)
Author(s) -
Hapsari Titi Palupi,
Muhamad Saihullah
Publication year - 2013
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.v5i1.494
Subject(s) - tempe , food science , chemistry , carboxymethyl cellulose , aroma , organoleptic , organic chemistry , sodium
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