Review of traditional soy-based fermented foods from Indonesia

Tri Nurmaseli; Boby Pranata; Harumi Sujatmiko; Dwi Indah Permata Sari; Ina Permata Sari; Onne Akbar Nur Ichsan

doi:10.32585/jfap.v6i1.7682

Review of traditional soy-based fermented foods from Indonesia

Authors

Tri Nurmaseli
Boby Pranata
Harumi Sujatmiko
Dwi Indah Permata Sari
Ina Permata Sari
Onne Akbar Nur Ichsan

DOI:

https://doi.org/10.32585/jfap.v6i1.7682

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Published

2026-03-31

How to Cite

Nurmaseli, T., Pranata, B., Sujatmiko, H., Sari, D. I. P., Sari, I. P., & Ichsan, O. A. N. (2026). Review of traditional soy-based fermented foods from Indonesia. Journal of Food and Agricultural Product, 86–101. https://doi.org/10.32585/jfap.v6i1.7682