AGRIS - International System for Agricultural Science and Technology

The Making of Salty Soy Sauce From Koro Benguk (Mucuna Pruriens) (Study of Saline Concentration of Salt Solution and Duration of Moromi's Fermentation)

2016

Arie Febrianto Mulyadi | Wignyanto MS | Eka Yaniar Putri Nur Hidayah

AGROVOC Keywords

Bibliographic information
Publisher
Turkish Science and Technology Publishing (TURSTEP)
Other Subjects
Koro benguk; Saline concentration; Moromi’s fermentation; Agriculture (general)
Language
Turkish, English
Type
Journal Article
Source
Turkish Journal of Agriculture: Food Science and Technology, Vol 4, Iss 2, Pp 101-106 (2016)

2022-09-15
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