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Hydrolysis Characteristics of Over Fermented Tempe (Fermented Soybean Cake) Product Hydrolyzed by Enzymatic Hydrolysis as Natural Flavor Source (Flavor Enhancer).
- Published in:
- Indian Journal of Nutrition & Dietetics, 2018, v. 55, n. 1, p. 29, doi. 10.21048/ijnd.2018.55.1.18062
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- Article