Optimization of Tempe Fermentation With the Addition of a Combination of Yeast and Starch Flour: Effect on Process Speed and Product Freshness Period
- DOI
- 10.59890/ijist.v2i1.1263
- Published
- 2024-01-31
- Container
- International Journal of Integrated Science and Technology
- Publisher
- PT Multitech Bintang Asia
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.59890/ijist.v2i1.1263,
title = {Optimization of Tempe Fermentation With the Addition of a Combination of Yeast and Starch Flour: Effect on Process Speed and Product Freshness Period},
author = {Cicik Sudaryatiningsih and Yonathan Suryo Pambudi},
year = {2024},
journal = {International Journal of Integrated Science and Technology},
doi = {10.59890/ijist.v2i1.1263},
url = {https://doi.org/10.59890/ijist.v2i1.1263}
}RIS
TY - JOUR TI - Optimization of Tempe Fermentation With the Addition of a Combination of Yeast and Starch Flour: Effect on Process Speed and Product Freshness Period AU - Cicik Sudaryatiningsih AU - Yonathan Suryo Pambudi PY - 2024 JO - International Journal of Integrated Science and Technology DO - 10.59890/ijist.v2i1.1263 UR - https://doi.org/10.59890/ijist.v2i1.1263 ER -
APA
Sudaryatiningsih, C., & Pambudi, Y. S. (2024). Optimization of Tempe Fermentation With the Addition of a Combination of Yeast and Starch Flour: Effect on Process Speed and Product Freshness Period. International Journal of Integrated Science and Technology. https://doi.org/10.59890/ijist.v2i1.1263
Source records
- crossref · retrieved 2026-09-27T03:11:59.067Z