“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”, jofe, vol. 5, no. 2, pp. 50–61, Apr. 2026, doi: 10.25047/jofe.v5i1.6881.