MULYADI, A. F.; MS, W.; HIDAYAH, E. Y. P. N. The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens) (Study of Saline Concentration of Salt Solution and Duration of Moromi’s Fermentation). Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 4, n. 2, p. 101–106, 2016. DOI: 10.24925/turjaf.v4i2.101-106.475. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/475. Acesso em: 23 nov. 2024.