Characterize the quality of color, aroma, texture and taste of cowpea (Vigna unguiculata (L.) Walp.) tempeh fermented by different types of yeast

Publication Name : Jurnal Agroindustri 6 (1), 34-41, 2016

Citation : 4

Date : 2016

Publication URL

https://scholar.google.com/scholar?q=+intitle:"Characterize the quality of color, aroma, texture and taste of cowpea (Vigna unguiculata (L.) Walp.) tempeh fermented by different types of yeast"

Authors

SAMINGAN

S1 - Pendidikan Biologi

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