[1]
Yusfi, L.A. et al. 2025. Tempoyak as a Typical Fermented Food from Jambi: A Study of the Integration of Tradition with Modern Food Technology Innovation. Jurnal Bio-Geo Material Dan Energi. 5, 2 (Sep. 2025), 107–113. DOI:https://doi.org/10.22437/j-bigme.v5i2.48510.