Astawan, M., Yalmaida, N. A. Z., Damayanti, A. F., Prayudani, A. P. G., Saraswati, S., & Wresdiyati, T. (2025). Fermentation Improves Protein Content and Physicochemical Characteristics of Tempe Protein Concentrate Compared to Soy Protein. Indonesian Food Science and Technology Journal, 9(1), 82–88. https://doi.org/10.22437/ifstj.v9i1.47479