“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): 119-25. https://doi.org/10.30812/jtmp.v4i2.5883.