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Pengaruh persentase dan lama fermentasi terhadap kualitas tempe yang dibuat m…
Deka Arviana

Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan persentase ragi daun waru dan waktu fermentasi terhadap kandungan protein, lemak dan karbohidrat tempe. Metode yang digunakan dalam pene…

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xiii, 39 hlm. : ilus.
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664.707 Dek p 2016
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