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 [Internet]. 2026 Jan. 19 [cited 2026 Jan. 25];4(2):119-25. Available from: https://journal.universitasbumigora.ac.id/jtmp/article/view/5883