SYAFII, Firdaus; YANI, Ahmad. Protein Content, Total Isoflavone, and Antioxidant Capacity of Modified Tempeh Flour Based on Soybean Germination Time. Journal of Noncommunicable Diseases Prevention and Control, [S. l.], v. 2, n. 2, p. 55–62, 2024. DOI: 10.61843/jondpac.v2i2.825. Disponível em: https://jurnal.poltekkesbanten.ac.id/index.php/jondpac/article/view/825. Acesso em: 18 apr. 2026.