Study the physical, chemical, and biological characteristics of soybean through bath and heated by steam sterilization at a temperature of 121 for 30 minutes, and L. casei bacteria with fermented at a temperature of 30 to 21 days. Finds from the physical characteristics of fermented soybean and soybean broth broth broth fermented soybean trials started and soybean broth. There is a unique fragrance and fragrance of soy, sugar, powdered sugar or red. The color of the products is brown sugar, red mix.
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