RAMANDA, Muhammad Rizky; JAELANI, Arthinita; FITRIA, Agnes Nabila; TALITHA, Zada Agna. The Effect of Edamame Concentration as Emulsifiers on the Physicochemical Properties of Egg-Free Cookies. Journal of Food and Agricultural Product, [S. l.], v. 5, n. 2, p. 286–300, 2025. DOI: 10.32585/jfap.v5i2.7081. Disponível em: http://journal.univetbantara.ac.id/index.php/jfap/article/view/7081. Acesso em: 9 oct. 2025.