Publication | Open Access
Evaluation of Physicochemical and Nutritional Contents in Soybean Fermented Food Tempeh by Rhizopus oligosporus
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2018
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Food ChemistryNutritionFood FermentationFood CompositionFood AnalysisRhizopus OligosporusAgricultural EconomicsNutritional ContentsAlternative Protein SourceHealth Sciences
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