POTENSI TEMPE KEDELAI HITAM DALAM MENINGKATKAN KADAR IgA SEKRETORI DAN PROLIFERASI LIMFOSIT IN VIVO
Tempe is an Indonesian traditional food, especially for the Javanese, and is made from soybeans fermented by mould of Rhyzopus spp. to produce a white cake-like product with typical flavour. Commonly yellow soybeans is used, however, in this research black soybeans was selected as the raw material....
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2012
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