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Siapa yang nggak kenal tempe? Tapi apa kita sudah mengenal tempe lebih dalam? Memperingati hari Tempe di tanggal 6 Juni nanti, yuk ngobrolin santai topik ini bersama Konsultan Gizi Indonesia!
Referensi :
Roubos-van den Hil, P. J., & Nout, M. J. R. (2011). Anti-diarrhoeal aspects of fermented soya beans. In H. A. El-Shemy (Ed.), Soybean and Health (pp. 383-406). InTech. https://edepot.wur.nl/192019
Romulo, A., & Surya, R. (2021). Tempe: A traditional fermented food of Indonesia and its health benefits. International Journal of Gastronomy and Food Science, 26, 100413. https://doi.org/10.1016/J.IJGFS.2021.100413