[1]
Ramanda, M.R. et al. 2025. The Effect of Edamame Concentration as Emulsifiers on the Physicochemical Properties of Egg-Free Cookies. Journal of Food and Agricultural Product. 5, 2 (Sep. 2025), 286–300. DOI:https://doi.org/10.32585/jfap.v5i2.7081.