Dewi, Putri Satika, Ade Galuh Rakhmadevi, Frengky Hermawan, Putu Tessa Fadhila, and Rasmiyana Rasmiyana. “- Pengaruh Substitusi Tepung Okara Terfermentasi Terhadap Karakteristik Sensoris Cookies: Effect of Substitution of Fermented Okara Flour on the Sensory Characteristics of Cookies”. Journal of Food Engineering 5, no. 4 (October 22, 2026): 254–265. Accessed October 26, 2026. https://publikasi.polije.ac.id/jofe/article/view/6911.