Author Details

Hidayah, Eka Yaniar Putri Nur, Agroindustrial Technology Departement, Faculty of Agriculture Technology, Universtiy of Brawijaya,

  • Vol 4, No 2 (2016) - Food Technologies
    The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens) (Study of Saline Concentration of Salt Solution and Duration of Moromi's Fermentation)
    Abstract  PDF