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Wardiah, W., Samingan, S. and Putri, A. 2016. CHARACTERIZE THE QUALITY OF COLOR, AROMA, TEXTURE AND TASTE OF COWPEA (Vigna unguiculata (L.) Walp.) TEMPEH FERMENTED BY DIFFERENT TYPES OF YEAST. Jurnal Agroindustri. 6, 1 (May 2016), 34–41. DOI:https://doi.org/10.31186/j.agroindustri.6.1.34-41.