PENGARUH UJI ORGANOLEPTIK TERHADAP PROSES FERMENTASI TEMPE DARI BIJI KECIPIR (Psophocarpus tetragonolobus). Kohesi: Jurnal Sains dan Teknologi, [S. l.], v. 9, n. 3, p. 81–90, 2025. DOI: 10.2238/ptaeya71. Disponível em: https://ejournal.cahayailmubangsa.institute/index.php/kohesi/article/view/4483. Acesso em: 11 jul. 2025.