YUSFI, Liza Aulia; RAMADANI, Suci Putri; KHARISMA, Yulia; SULISTIANA, Ika Putri; PRATAMI, Tesy. 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, [S. l.], v. 5, n. 2, p. 107–113, 2025. DOI: 10.22437/j-bigme.v5i2.48510. Disponível em: https://www.online-journal.unja.ac.id/bigme/article/view/48510. Acesso em: 12 may. 2026.