sumber zat gizi dan komponen bioaktif untuk kesehatan Astawan, Made text Bogor IPB Press 2017 Cet. 1 ind

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xiv, 201 p. : ill. ; 23 cm Made Astawan, Tutik Wresdiyati, Lulu Maknun Perpustakaan memiliki 4 eksemplar Bibl. p. 171-197 FERMENTATION HEALTH FOODS NUTRITIVE VALUE SOYFOODS TEMPEH 664.8.039.7 664.8.039.7 AST t 978-602-440-066-8 201015 20201015025457 INLIS000000000048750 Converted from MARCXML to MODS version 3.5 using MARC21slim2MODS3-5.xsl (Revision 1.106 2014/12/19)