WAHJUDI, M.; TJAHYADI, A. L.; ERAWATI, C. M.; SUKWEENADHI, J. Flour made from cacao-soybean tempeh fermented using soybean tempeh inoculum. Food Science and Technology, Campinas, Brasil, v. 43, 2023. DOI: 10.5327/fst.18423. Disponível em: https://fst.emnuvens.com.br/revista/article/view/117. Acesso em: 18 sep. 2024.