“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, vol. 4, no. 2, Jan. 2026, pp. 119-25, https://doi.org/10.30812/jtmp.v4i2.5883.