Wignyanto,, Agricultural Product Technology, Brawijaya University, Indonesia

• The Indian Journal of Nutrition and Dietetics Volume 55, Issue 1, January - March 2018 - Original Articles
  Hydrolysis Characteristics of Over Fermented Tempe (Fermented Soybean Cake) Product Hydrolyzed by Enzymatic Hydrolysis as Natural Flavor Source (Flavor Enhancer)
  Abstract