2026. Pengaruh Modifikasi Tepung Okara melalui Fermentasi: Perbandingan Metode fermentasi dan Lama Inkubasi terhadap Sifat Fisikokimia: Fermentation Methods and Incubation Time: Their Effects on the Physicochemical Properties of Modified Okara Flour. Jurnal Teknologi dan Mutu Pangan. 4, 2 (Jan. 2026), 119–125. DOI:https://doi.org/10.30812/jtmp.v4i2.5883.