Hartini, Sri, Program Studi Kimia, Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana, Jl. Diponegoro No. 52-60, Salatiga, Indonesia
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Vol 36, No 1 (2016) - Articles
Pengaruh Fermentasi terhadap Kandungan Protein dan Asam Amino pada Tepung Gaplek yang Difortifikasi Tepung Kedelai (Glycine max (L))
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agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.