Martina, S., 		Erminawati, E., & 		Naufalin, R.
(2022).
 Effect of Tempe Yeast Concentration and Fermentation Time on the Functional Characteristics  of Fermented Peanut Flour.
<em>Indonesian Journal Of Food Technology, 1</em>(2), 122-137.
doi:10.20884/1.ijft.2022.1.2.6268