“Pengaruh Jumlah Ragi Dan Lama Perendaman Terhadap Mutu Fisik, Kimia Dan Organoleptik Tempe Koro Pedang (Canvalia Ensiformis L.): The Effect of Yeast Amount and Soaking Duration on the Physical, Chemical, and Organoleptic Quality of Tempe Koro Pedang (Canavalia ensiformis L.)”. Journal of Food Industrial Technology 3, no. 2 (Mei 30, 2026): 69–75. Diakses November 8, 2026. https://publikasi.polije.ac.id/jofit/article/view/6956.