Research of the Fermentation Process of Soybean Tempe : 1. The Influence of Time of Soaking, Boiling and Steaming through the Phytic Acid Contents on Soybean Tempe (Penelitian Proses Pembuatan Tempe Kedelai: 1. Penaruh Lama Perendaman, Perebusan dan Pengukusan terhadap Kandungan Asam Fitat dalam Tempe Kedelai) | Perpustakaan Badan Kebijakan Pembangunan Kesehatan

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Research of the Fermentation Process of Soybean Tempe : 1. The Influence of Time of Soaking, Boiling and Steaming through the Phytic Acid Contents on Soybean Tempe (Penelitian Proses Pembuatan Tempe Kedelai: 1. Penaruh Lama Perendaman, Perebusan dan Pengukusan terhadap Kandungan Asam Fitat dalam Tempe Kedelai)

Pangastuti, Hestining Pupus - Personal Name; Triwibowo, Sitoresmi - Personal Name;

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A00001459

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Call Number: Cermin Dunia Kedokteran,(107)1996:53-56
Publisher: : ., 1996
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Subject(s): soybean
phytic acid
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