[1]
2026. Pengaruh Substitusi Tepung Tempe Edamame (Glycine max (L.) Merrill) Terhadap Kadar Abu dan Gula Reduksi Crackers: The Effect of Edamame (Glycine max (L.) Merrill) Tempeh Flour Substitution on The Ash and Reducing Sugar Content of Crackers. Journal of Food Engineering. 5, 2 (Apr. 2026), 50–61. DOI:https://doi.org/10.25047/jofe.v5i1.6881.