Preparation and Components of Okara-ontjom, a Traditional Indonesian Fermented Food.

• 1 January 1997
• journal article
• Published by Japanese Society for Food Science and Technology in Nippon Shokuhin Kagaku Kogaku Kaishi
• Vol. 44  (9) , 632-639
• https://doi.org/10.3136/nskkk.44.632

Abstract

Keywords

• OKARA ONTJOM
• INDONESIAN FERMENTED
• TRADITIONAL INDONESIAN
• FERMENTED FOOD
• PREPARATION AND COMPONENTS