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    The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens) (Study of Saline Concentration of Salt Solution and Duration of Moromi's Fermentation)

    The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens) (Study of Saline Concentration of Salt Solution and Duration of Moromi's Fermentation) by Arie Febrianto Mulyadi, Wignyanto MS, Eka Yaniar Putri Nur Hidayah

    Published 2016-02-01
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