Suknia, S., & 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), 59-76. https://doi.org/10.21093/sajie.v3i1.2780