Arie Febrianto MULYADI,
Wignyanto MS,
EkaYaniar Putri Nur HIDAYAH
The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens) (Study of Saline Concentration of Salt Solution and Duration of Moromi's Fermentation)
Türk Tarım - Gıda Bilim ve Teknoloji dergisi
2016-Cilt: 4 - Sayı: 2
101-106
66
82