“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”. 2026. Journal of Food Engineering 5 (2): 50-61. https://doi.org/10.25047/jofe.v5i1.6881.