ASTAWAN, Made; YALMAIDA, Nabila Az Zahra; DAMAYANTI, Aprilia Firdha; PRAYUDANI, Ayu Putri Gitanjali; SARASWATI, Saraswati; WRESDIYATI, Tutik. Fermentation Improves Protein Content and Physicochemical Characteristics of Tempe Protein Concentrate Compared to Soy Protein. Indonesian Food Science and Technology Journal, [S. l.], v. 9, n. 1, p. 82–88, 2025. DOI: 10.22437/ifstj.v9i1.47479. Disponível em: https://www.online-journal.unja.ac.id/ifstj/article/view/47479. Acesso em: 22 apr. 2026.