“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), pp. 50–61. doi:10.25047/jofe.v5i1.6881.