CICIK SUDARYATININGSIH; YONATHAN SURYO PAMBUDI. Optimization of Tempe Fermentation With the Addition of a Combination of Yeast and Starch Flour: Effect on Process Speed and Product Freshness Period. International Journal of Integrated Science and Technology, [S. l.], v. 2, n. 1, p. 11–28, 2024. DOI: 10.59890/ijist.v2i1.1263. Disponível em: https://journal.multitechpublisher.com/index.php/ijist/article/view/1263. Acesso em: 13 may. 2026.