PUTRI, Rianti Nadila Susana; ASTUTI, Nugrahani; WIDAGDO, Andika Kuncoro; PURWIDIANI, Niken; LEBDOYONO, Rendra. 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, [S. l.], v. 6, n. 02, p. 63–71, 2025. DOI: 10.21070/jtfat.v6i02.1652. Disponível em: https://jtfat.umsida.ac.id/index.php/jtfat/article/view/1652. Acesso em: 6 oct. 2025.