NUR WULAN; SUGENG MARYANTO; INDRI MULYASARI. The Effect of Fermentation Time on Protein and Fat Content in The Red Beans (Phaseolus Vulgaris L.) Tempeh. JURNAL GIZI DAN KESEHATAN, [S. l.], v. 13, n. 2, p. 155–160, 2021. DOI: 10.35473/jgk.v13i2.236. Disponível em: https://jurnalgizi.unw.ac.id/index.php/JGK/article/view/236. Acesso em: 23 nov. 2024.