Peer Review Anthocyanin and Nutritional Contents of Fermented Lebui Bean (Cajanus sp.) through SSF Method and Induced by Rhizopus sp. and Saccharomyces sp.

Mushollaeni, Wahyu and Tantalu, Lorine Peer Review Anthocyanin and Nutritional Contents of Fermented Lebui Bean (Cajanus sp.) through SSF Method and Induced by Rhizopus sp. and Saccharomyces sp. IOP Publishing.

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Item Type:	Other
Subjects:	S Agriculture > S Agriculture (General)
Depositing User:	Mrs Lorine Tantalu
Date Deposited:	15 Dec 2020 03:53
Last Modified:	15 Dec 2020 03:53
URI:	http://repository.unitri.ac.id/id/eprint/1882

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