NI MADE DEWANTARI; G.A. DEWI KUSUMAYANTI; KETUT LILIK ARWATI; NI LUH SURIANI; ANAK AGUNG ISTRI SRI WIADNYANI; NI MADE SUSUN PARWANAYONI. ACCEPTABILITY AND NUTRITIONAL VALUE OF SNACKS MADE FROM SERE KEDELE (NATURALLY FERMENTED SOYBEAN) FOR TOURISTS . Eastern Journal of Agricultural and Biological Sciences, [S. l.], v. 2, n. 4, p. 9–16, 2022. DOI: 10.53906/ejabs.v2i4.107. Disponível em: https://qabasjournals.com/index.php/ejabs/article/view/107. Acesso em: 5 may. 2026.