WARDIAH, W.; SAMINGAN, S.; PUTRI, A. CHARACTERIZE THE QUALITY OF COLOR, AROMA, TEXTURE AND TASTE OF COWPEA (Vigna unguiculata (L.) Walp.) TEMPEH FERMENTED BY DIFFERENT TYPES OF YEAST. Jurnal Agroindustri, [S. l.], v. 6, n. 1, p. 34–41, 2016. DOI: 10.31186/j.agroindustri.6.1.34-41. Disponível em: https://ejournal.unib.ac.id/agroindustri/article/view/3893. Acesso em: 12 jun. 2024.