Suknia, S. and Rahmani, T. 2020. Proses Pembuatan Tempe Home Industry Berbahan Dasar Kedelai (Glycine max (L.) Merr) dan Kacang Merah (Phaseolus vulgaris L.) di Candiwesi, Salatiga. Southeast Asian Journal of Islamic Education. 3, 1 (Dec. 2020), 59-76. DOI:https://doi.org/10.21093/sajie.v3i1.2780.