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    The Growth of Yeast and Fungi, the Formation of β-Glucan, and the Antibacterial Activities during Soybean Fermentation in Producing Tempeh

    The Growth of Yeast and Fungi, the Formation of β-Glucan, and the Antibacterial Activities during Soybean Fermentation in Producing Tempeh by Samsul Rizal, Maria Erna Kustyawati, Murhadi, Udin Hasanudin

    Published 2021-01-01
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