Studies on the boiling step in the preparation of velvet bean tempeh, and the recommended practice
| dc.contributor.author | Hardiman | |
| dc.contributor.author | Kasmidjo | |
| dc.contributor.author | Anggrahini | |
| dc.date.accessioned | 2007-11-13 | |
| dc.date.available | 1997-04-01 | en |
| dc.date.available | 2007-11-13 | |
| dc.date.issued | 1981 | |
| dc.format | Text | en |
| dc.format.extent | 1 digital file (9 p.) | en |
| dc.format.mimetype | Application/pdf | |
| dc.identifier.uri | http://hdl.handle.net/10625/13759 | |
| dc.language.iso | en | |
| dc.subject | BEANS | en |
| dc.subject | FOOD PREPARATION | en |
| dc.subject | CROP YIELD | en |
| dc.subject | INDONESIA | en |
| dc.subject | FOOD CONSUMPTION | en |
| dc.subject | METHODOLOGY | en |
| dc.subject | AGRICULTURAL RESEARCH | en |
| dc.subject | RESEARCH RESULTS | en |
| dc.title | Studies on the boiling step in the preparation of velvet bean tempeh, and the recommended practice | en |
| dc.type | Working Paper | en |
| idrc.dspace.access | IDRC Only | en |
| idrc.project.number | 750136 | |
| idrc.project.title | Legume Processing (Indonesia) - Phase I | en |
| idrc.rims.adhocgroup | IDRC SUPPORTED | en |
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