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Beans are high nutritious food materials. Fermented beans is expected to allow qualified products. This research aims to study the fermentation effect on nutrient content and antimicrobial activities of the fermented beans. The research stated by fermentation process of mungbean and kidneybean using...
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| Main Author: | |
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/10430 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
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