Gaya APA
Astuti, Dea Indriani, Noviana, Zahra. ().
Optimization of Fermented Tofu with High Isoflavone Content Through Variation of Inoculum Percentages and Ratios of Lactobacillus Plantarum, Lactobacillus Acidophilus, and Leuconostoc Mesenteroides .
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Gaya Chicago
Astuti, Dea Indriani, Noviana, Zahra.
Optimization of Fermented Tofu with High Isoflavone Content Through Variation of Inoculum Percentages and Ratios of Lactobacillus Plantarum, Lactobacillus Acidophilus, and Leuconostoc Mesenteroides.
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Text.
Gaya MLA
Astuti, Dea Indriani, Noviana, Zahra.
Optimization of Fermented Tofu with High Isoflavone Content Through Variation of Inoculum Percentages and Ratios of Lactobacillus Plantarum, Lactobacillus Acidophilus, and Leuconostoc Mesenteroides.
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Text.
Gaya Turabian
Astuti, Dea Indriani, Noviana, Zahra.
Optimization of Fermented Tofu with High Isoflavone Content Through Variation of Inoculum Percentages and Ratios of Lactobacillus Plantarum, Lactobacillus Acidophilus, and Leuconostoc Mesenteroides.
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