„Maillard reaction products between whey powder and water-soluble tempeh protein extract: membrane-based fractionation“. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 47, no. 1 (März 20, 2023): 64–78. Zugegriffen November 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/6155.