WERDININGSIH, Wiharyani; RAHAYU, Endang Sutriswati; SETYANINGSIH, Widiastuti; UTAMI, Tyas. Addition of Lactiplantibacillus plantarum subsp. plantarum WGK4 to Pressure-cooked Komak (Lablab purpureus (L.) Sweet) to Decrease Soaking Time and Water Requirement during Acid Fermentation in Tempe Processing. Applied Food Biotechnology, [S. l.], v. 11, n. 1, p. e23, 2024. DOI: 10.22037/afb.v11i1.44970. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/44970. Acesso em: 15 jul. 2026.