Dewi PS, Rakhmadevi AG, Hermawan F, Fadhila PT, Rasmiyana R. - Pengaruh Substitusi Tepung Okara Terfermentasi terhadap Karakteristik Sensoris Cookies: Effect of Substitution of Fermented Okara Flour on the Sensory Characteristics of Cookies. jofe [Internet]. 2026 Oct. 22 [cited 2026 Oct. 26];5(4):254-65. Available from: https://publikasi.polije.ac.id/jofe/article/view/6911