Mulyadi, A., ., W., & Hidayah, E.
(2016).
The Making of Salty Soy Sauce From Koro Benguk (Mucuna pruriens) (Study of Saline Concentration of Salt Solution and Duration of Maromi's Fermentation).
UNEJ E-Proceeding, .
Retrieved from https://jurnal.unej.ac.id/index.php/prosiding/article/view/2488