[1]
WAHJUDI, M., TJAHYADI, A.L., ERAWATI, C.M. e SUKWEENADHI, J. 2023. Flour made from cacao-soybean tempeh fermented using soybean tempeh inoculum. Food Science and Technology. 43, (ago. 2023). DOI:https://doi.org/10.5327/fst.18423.