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Ananda Putri Cahyani
Ananda Putri Cahyani
Bogor Agricultural University
Food science
Tempe
protein content
Germination
Biology
2
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Comparison of Physicochemical Characteristics and Amino Acid Composition of Water-Soluble Tempe Flour and Commercial SoybeanProtein Isolate
2020
Made Astawan
Ananda Putri Cahyani
Leonita Maulidyanti
Tuti Wresdiyati
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Comparison Between the Potential of Tempe Flour Made from Germinated and Nongerminated Soybeans in Preventing Diabetes Mellitus
2020
Hayati Journal of Biosciences
Made Astawan
Inas Suci Rahmawati
Ananda Putri Cahyani
Tutik Wresdiyati
Sastia Prama Putri
Eiichiro Fukusaki
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