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pro vyhledávání: '"cowpeas tempeh"'
Autor:
Irma Sarita Rahmawati, Ghina Putri Dyanti, Muhammad Surya Madani, Rahma Micho Widyanto, Lola Ayu Istifani, Annisa Rizky Maulidiana, Ekkel Lintang Aisyiyah
Publikováno v:
Jurnal Pangan dan Agroindustri, Vol 11, Iss 4, Pp 178-185 (2023)
Tempe is one of the popular foods in Indonesia which comes from fermented soybeans with the help of Rhizopus oligosporus. The development of tempeh with non-soy ingredients is starting to be carried out frequently. Cowpea (Vigna unguiculata subsp. un
Externí odkaz:
https://doaj.org/article/f708e971091547aca6d2b5009c821c61
