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Optimasi Metode Fermentasi pada Proses Isolasi Senyawa Isoflavon dari Biji Kedelai (Glycine max (L) Merril) Melalui Fermentasi Tepung Kedelai
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00612050 Winni Septiyasari.pdf (4.617Mb)
00612050 Winni Septiyasari2.pdf (75.27Kb)
Date
2005
Author
Winni Septiyasari
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https://dspace.uii.ac.id/123456789/26465
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Chemistry
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