PUTRI, Kalisa Mawarni; WINARTI, Sri; DJAJATI, Sri. Physicochemical and Organoleptic Characteristics of Seasoning from Tempe Hydrolysates using Long Treatment of Fermentation and Proteolytic Enzyme Proportion . Nusantara Science and Technology Proceedings, Malang, Indonesia, p. 76–85, 2020. DOI: 10.11594/nstp.2020.0511. Disponível em: https://nstproceeding.com/index.php/nuscientech/article/view/244. Acesso em: 31 jul. 2025.