“Analisis Neraca Massa, Kadar Air, Dan Kadar Abu Pada Pembuatan Tepung Okara (Ampas Tahu) Menggunakan Metode Pengeringan: Analysis of Mass Balance, Moisture Content, and Ash Content in the Production of Okara (Tofu Dreg) Flour Using the Drying Method”. Journal of Food Engineering 5, no. 4 (October 28, 2026): 266–280. Accessed November 3, 2026. https://publikasi.polije.ac.id/jofe/article/view/7319.