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. (2026). Jurnal Teknologi Dan Mutu Pangan, 4(2), 119-125. https://doi.org/10.30812/jtmp.v4i2.5883