THE EVALUATION OF CHEMICAL AND SENSORY PROPERTIES OF SOYBEAN-CORN TEMPEH FERMENTED WITH VARIOUS RAPRIMA YEAST CONCENTRATION AND VARIOUS FORMULATION
The purposes of research were to obtain the changes of chemical and sensory properties due to differences in yeast concentration and defferent of formulatation, the best of yeast concentration and formulation soybean-corn that produced the soybean-corn tempeh with the best chemical and sensory prope...
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| Format: | Article |
| Language: | English |
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Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Lampung
2017-09-01
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| Series: | Jurnal Teknologi & Industri Hasil Pertanian |
| Online Access: | http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1415 |