MULYADI, Arie Febrianto; 						., Wignyanto; 						HIDAYAH, Eka Yaniar Putri Nur.
 The Making of Salty Soy Sauce From Koro Benguk (Mucuna pruriens) (Study of Saline Concentration of Salt Solution and Duration of Maromi's Fermentation).
<strong>UNEJ e-Proceeding</strong>, [S.l.], feb. 2016.
Available at: &lt;<a href="https://jurnal.unej.ac.id/index.php/prosiding/article/view/2488" target="_new">https://jurnal.unej.ac.id/index.php/prosiding/article/view/2488</a>&gt;. Date accessed: 22 nov. 2024.