Siti Harnina Bintari
Department of Biology, Faculty of Mathematics and Natural Science, Semarang State University, Semarang, Central Java, Indonesia
Nyoman Suci Widyastiti
Department of Clinical Pathology, Faculty of Medicine, Diponegoro University, Semarang, Central Java, Indonesia
Natalia Desy Putriningtyas
Department of Nutrition, Faculty of Health Science, Respati University of Yogyakarta, Yogyakarta, Indonesia
Rebriarina Hapsari
Department of Clinical Microbiology, Faculty of Medicine, Diponegoro University, Semarang, Central Java, Indonesia
Kartika Nugraheni
Department of Nutrition, Faculty of Nursing and Health Science, Muhammadiyah University of Semarang, Semarang, Central Java, Indonesia
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How to cite this article
Siti Harnina Bintari, Nyoman Suci Widyastiti, Natalia Desy Putriningtyas, Rebriarina Hapsari and Kartika Nugraheni, 2017. Development and Properties of Tegurt, a Yogurt-like Tempe
Product. Pakistan Journal of Nutrition, 16: 221-226.
DOI: 10.3923/pjn.2017.221.226
URL: https://scialert.net/abstract/?doi=pjn.2017.221.226
DOI: 10.3923/pjn.2017.221.226
URL: https://scialert.net/abstract/?doi=pjn.2017.221.226