SETIAWATI, Bernadetta Budi. KEDELAI HITAM SEBAGAI BAHAN BAKU KECAP TINJAUAN VARIETAS DAN LAMA FERMENTASI TERHADAP MUTU KECAP (BLACK SOYA AS A RAW MATERIAL FOR SOYA THE STUDY OF VARITYS AND TIME OF FERMENTATION TO SOYAS QULITY). Jurnal Ilmu-Ilmu Pertanian, [S. l.], v. 2, n. 2, p. 142–153, 2006. Disponível em: https://jiip.polbangtanyoma.ac.id/index.php/jiip/article/view/264. Acesso em: 8 feb. 2025.