http://journal.ipb.ac.id/index.php/jtip; jtip; jurnal teknologi dan industri pangan; food chemistry; food; food science, food technology, food nutrition; application in food industry

Return to Article Details QUALITY AND SENSORY EVALUATIONS OF TEMPE PREPARED FROM VARIOUS PARTICLE SIZES OF LUPIN BEANS [Evaluasi Sensorik dan Kualitas Tempe dari Kacang Lupin Berbagai Ukuran Partikel] Download Download PDF