Cahyadi, Wisnu (2022) Effect of Yeast Concentration and Moromi Fermentation During toward The Characteristics of Sorghum Grain Sweet Soy Sauce. International Cobference on Food Agliculture and Natural Science. pp. 1-10.
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Hasil Turnitin 3%-Effect of Yeast Concentration and Moromi Fermentation During toward.pdf Download (9MB) | Preview |
Official URL: https://teknik.unpas.ac.id
| Item Type: | Article |
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| Subjects: | PROCEEDING |
| Divisions: | Fakultas Teknik > Teknik Pangan 2022 |
| Depositing User: | Irwan Kustiawan Kosasih |
| Date Deposited: | 21 Jul 2023 03:33 |
| Last Modified: | 21 Jul 2023 03:33 |
| URI: | http://repository.unpas.ac.id/id/eprint/64325 |
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