Mulyadi, Arie, Wignyanto ., & Eka Yaniar Putri Nur Hidayah.
" The Making of Salty Soy Sauce From Koro Benguk (Mucuna pruriens) (Study of Saline Concentration of Salt Solution and Duration of Maromi's Fermentation)." <em>UNEJ e-Proceeding</em> [Online], (2014): n. pag. Web. 27 Apr. 2024