Putri, R. N. S., Astuti, N., Widagdo, A. K., Purwidiani, N. ., & Lebdoyono, R. (2025). Difference in Initial Treatment, Temperature, and Drying Time on the Organoleptic Properties of Gembus Tempe Flour: Perbedaan Perlakuan Awal, Suhu, dan Waktu Pengeringan Terhadap Sifat Organoleptik Tepung Tempe Gembus. Journal of Tropical Food and Agroindustrial Technology, 6(02), 63–71. https://doi.org/10.21070/jtfat.v6i02.1652