Combination of Rice (Oryza sativa)-Kecipir (Psophocarpus tetragonolobus) to increase tempe kecipir quality

Wiwit Estuti (Jurusan gizi Poltekkes, Padang) Abstract Tempe is very famous fermentation food in this reseaIndonesia and it were varied. One of them named Tempe kecipir. It content protein with limiting amino acids are methionine and cystine. Combination kecipir with… Continue Reading