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    A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn

    A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn by Daimon Syukri, Diana Sylvi, Siska Fitri Ramadani

    Published 2023-09-01
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  2. 2
    A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn

    A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn by Daimon Syukri, Diana Sylvi, Siska Fitri Ramadani

    Published 2023-09-01
    Get full text
    Article
    Save to List
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