Kadar Karbohidrat, Lemak, dan Protein pada Kecap dari Tempe
Soy sauce as one of the soy fermented product could be produced through fermentation by molds and then fermentation by bacteria and yeasts, in salt solution (moromi). The aims of this research were to evaluate and to compare the value of carbohydrate), lipid, and protein in soy sauce whic...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MBI & UNS Solo
2004-11-01
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| Series: | Bioteknologi |
| Subjects: | |
| Online Access: | http://biosains.mipa.uns.ac.id/C/C0102/C010204.pdf |