[1]
A. . Sofyan, E. . Purwani, P. . Kurnia, S. . Rahmawaty, L. . Pratiwi, and A. A. . Sukma, “Pengenalan Teknologi Pengolahan Tepung Okara untuk Produk Pangan pada Masyarakat di Masa Pandemi: Introduction of Processing Technology of Okara Flour for Food Products in the Community during the Pandemic”, PJPM, vol. 3, no. 2, pp. 219–229, May 2022.