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. JTMP 2026, 4 (2), 119-125. https://doi.org/10.30812/jtmp.v4i2.5883.