YING, S. P. .; AHMAD, F. Effect of Oat Bran Incorporation on the Physicochemical and Sensory Properties of Tempeh Crisp. Journal of Biochemistry, Microbiology and Biotechnology, [S. l.], v. 13, n. SP1, p. 33–37, 2025. DOI: 10.54987/jobimb.v13iSP1.1099. Disponível em: https://journal.hibiscuspublisher.com/index.php/JOBIMB/article/view/1099. Acesso em: 23 jan. 2026.