RETIATY, F.; KURNIAWATI, N.; KOMARI, K. PENGARUH KETEBALAN SUBSTRAT PADA FERMENTASI TEMPE TERHADAP KADAR VITAMIN B1 (THE INFLUENCE OF SUBSTRATE THICKNESS DURING TEMPE FERMENTATION ON VITAMINS B1 LEVEL). Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research), [S. l.], v. 35, n. 2, p. 182–188, 2012. DOI: 10.22435/pgm.v35i2.3386.182-188. Disponível em: https://pgm.persagi.org/index.php/pgm/article/view/576. Acesso em: 5 oct. 2025.