Proporsi Daging Analog-Tepung Tempe pada Pembuatan Patty: Karakteristik Sensori dan Kesukaan Konsumen. Indo-MathEdu Intellectuals Journal, [S. l.], v. 7, n. 4, p. 4908–4920, 2026. DOI: 10.54373/imeij.v7i4.6868. Disponível em: https://ejournal.indo-intellectual.id/index.php/imeij/article/view/6868. Acesso em: 12 aug. 2026.