The protein levels changes due to the frying process in egg and tempeh. Medical Laboratory Analysis and Sciences Journal, [S. l.], v. 2, n. 1, p. 9–15, 2020. DOI: 10.35584/melysa.v2i1.44. Disponível em: https://melysajournal.com/index.php/Melysa/article/view/44. Acesso em: 4 apr. 2025.