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Publikováno v:
AGRITEKNO: Jurnal Teknologi Pertanian. 11:32-40
Tempeh is a processed food made from fermented soybeans using the mold Rhizopus oryzae or Rhizopus oligosporus which has the main nutritional content of 56% protein. Quality tempeh has the characteristics of being compact, slightly grayish-white in c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::392d9051331cdd435f4e426dda982fa2
https://doi.org/10.30598/jagritekno.2022.11.1.32
https://doi.org/10.30598/jagritekno.2022.11.1.32
