“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, no. 2 (April 13, 2026): 50–61. Accessed November 8, 2026. https://publikasi.polije.ac.id/jofe/article/view/6881.