PUJILESTARI, S.; MAKOSIM, S.; ASIH, I. . PEMANFAATAN TEPUNG AMPAS KEDELAI PADA PEMBUATAN KUE TRADISIONAL KEMBANG GOYANG: Utilization Of Soybean Waste Flour in Making of The Traditional Snack Of Kembang Goyang. Pro Food, [S. l.], v. 7, n. 2, p. 1–11, 2021. DOI: 10.29303/profood.v7i2.168. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/168. Acesso em: 22 nov. 2024.