Martono, Yohanes, Program Studi Kimia, Fakultas Sains dan Matematika, Universitas Kristen Satya Wacana, Jl. Diponegoro No. 52-60, Salatiga, Indonesia

• Vol 36, No 1 (2016) - Articles
  Pengaruh Fermentasi terhadap Kandungan Protein dan Asam Amino pada Tepung Gaplek yang Difortifikasi Tepung Kedelai (Glycine max (L))
  Abstract  PDF

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