ASSA, Youla Annatje et al. Soy and Algae Combination Using Tempe Fermentation Method: A Proposed Opinion for the Development of Functional Food . Nutrición Clínica y Dietética Hospitalaria, España, ES, v. 43, n. 3, 2023. DOI: 10.12873/433assa. Disponível em: https://revistaold.nutricion.org/index.php/ncdh/article/view/385. Acesso em: 1 jul. 2025.