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    PENGARUH WAKTU FERMENTASI TERHADAP KADAR PROTEIN DAN DAYA TERIMA TEMPE DARI BIJI KARET (Hevea brasiliensis) SEBAGAI SUMBER BELAJAR BIOLOGI SMA PADA MATERI BIOTEKNOLOGI PANGAN
    by Febri Kusnanto, Agus Susanto, HRA Mulyani
    Published 2013-05-01
    “... of the material studied biology at the Food Biotechnology. Data results showed that the fermentation of soybean...”
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