CHARACTERIZE THE QUALITY OF COLOR, AROMA, TEXTURE AND TASTE OF COWPEA (Vigna unguiculata (L.) Walp.) TEMPEH FERMENTED BY DIFFERENT TYPES OF YEAST

Main Authors: Wardiah, Wardiah, Samingan, Samingan, Putri, Amelia
Format: Article info application/pdf eJournal
Bahasa: eng
Terbitan: BPFP Faperta UNIB , 2016
Subjects:
Online Access: https://ejournal.unib.ac.id/index.php/agroindustri/article/view/3893
https://ejournal.unib.ac.id/index.php/agroindustri/article/view/3893/pdf_40
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