Kempong, A Traditional Fermented Food in Karangpucung Kidul village, Linggapura Bumiayu, Central Java: Fermentation Agent and Their Roles
Isworo Rukmi(1*), Devia Kusmawati Arfina(2), Endang Kusdiyantini(3)
(1) Department of Biology, Faculty of Sciences and Mathematics, Diponegoro University. Jl. Prof. H. Soedarto, SH. Tembalang-Semarang 50275 Indonesia. Telp./Fax.: 024 76480923
(2) Department of Biology, Faculty of Sciences and Mathematics, Diponegoro University. Jl. Prof. H. Soedarto, SH. Tembalang-Semarang 50275 Indonesia. Telp./Fax.: 024 76480923
(3) Department of Biology, Faculty of Sciences and Mathematics, Diponegoro University. Jl. Prof. H. Soedarto, SH. Tembalang-Semarang 50275 Indonesia. Telp./Fax.: 024 76480923
(*) Corresponding Author
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PDFDOI: https://doi.org/10.22146/ifnp.24257
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Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
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