, Program Studi Pendidikan Biologi Fakultas Keguruan dan Ilmu Pendidikan Universitas Syiah Kuala Darussalam, Banda Aceh, Indonesia

• Jurnal Agroindustri Vol. 6 No. 1 (2016) - Articles
  CHARACTERIZE THE QUALITY OF COLOR, AROMA, TEXTURE AND TASTE OF COWPEA (Vigna unguiculata (L.) Walp.) TEMPEH FERMENTED BY DIFFERENT TYPES OF YEAST
  Abstract  PDF