- Pengaruh Substitusi Tepung Okara Terfermentasi terhadap Karakteristik Sensoris Cookies: Effect of Substitution of Fermented Okara Flour on the Sensory Characteristics of Cookies. jofe [Internet]. 22 Oktober 2026 [dikutip 3 November 2026];5(4):254-65. Tersedia pada: https://publikasi.polije.ac.id/jofe/article/view/6911