SENSORY CHARACTERISTICS OF KACANG NASI AND SOYA BEANS TEMPEH
Hyldegardis Naisali (a, b*), Siti Narsito Wulan (b), Yunianta (b)
a) Departement of Agricultural Product Technology, Faculty of Agricultural Technology, University of Brawijaya, Malang, Indonesia 65145.
*hylde3naisali[at]gmail.com
b) Departement of Agrotecnology, Faculty of Agriculture
University of Timor, Timor Tengah Utara, Indonesia 85613
Abstract
Keywords: Kacang nasi, Tempeh, sensory, comparation
Topic: AGRICULTURAL PRODUCT TECHNOLOGY
Link: https://ifory.id/abstract/28NkPE7wUepB
Conference: INTERNATIONAL CONFERENCE ON GREEN AGRO-INDUSTRY AND BIOECONOMY (ICGAB 2019)
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