The effect of local soybean fermentation duration using yeast on total plate count, temperature, ph, and water content
Crossref DOI link: https://doi.org/10.30574/gscbps.2024.28.2.0289
Published Online: 2024-08-30
Update policy: https://doi.org/10.30574/gscbps.ourcrossmarkpolicy
Abun Abun,
Hilman Z. Amani,
Rahmad Fani Ramadhan,
