MUJIANTO, .; WITONO, Y.; WIGNYANTO, .; KUMALANINGSIH, S.; AULIANI’AM. Hydrolysis Characteristics of Over Fermented Tempe (Fermented Soybean Cake) Product Hydrolyzed by Enzymatic Hydrolysis as Natural Flavor Source (Flavor Enhancer). The Indian Journal of Nutrition and Dietetics, [S. l.], v. 55, n. 1, p. 29–43, 2018. DOI: 10.21048/ijnd.2018.55.1.18062. Disponível em: http://informaticsjournals.com/index.php/ijnd/article/view/18062. Acesso em: 5 may. 2024.