Browsing by Author "C. RAYMUNDO, LEONCIO"
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EFFECTS OF COOKING METHOD ON SOME CONSTITUENTS OF "TEMPE" AN INDONESIAN FERMENTED SOYBEANS
MARYANTO (2016-12-28)The effect of cooking method on "tempe" was studied. The soybean variety Sj-2 was used in the preparation of tempe. "Tempe" was prepared using the method commonly practiced in Indonesia. Locally produced tempe mold was ...