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)

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

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