Ni Made Dewantari, G.A. Dewi Kusumayanti, Ketut Lilik Arwati, Ni Luh Suriani, Anak Agung Istri Sri Wiadnyani and Ni Made Susun Parwanayoni 2022. ACCEPTABILITY AND NUTRITIONAL VALUE OF SNACKS MADE FROM SERE KEDELE (NATURALLY FERMENTED SOYBEAN) FOR TOURISTS . Eastern Journal of Agricultural and Biological Sciences. 2, 4 (Dec. 2022), 9–16. DOI:https://doi.org/10.53906/ejabs.v2i4.107.