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“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, vol. 4, no. 2, pp. 119–125, Jan. 2026, doi: 10.30812/jtmp.v4i2.5883.