RAMANDA, M. R.; JAELANI, A.; FITRIA, A. N.; TALITHA, Z. A. 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: https://journal.univetbantara.ac.id/index.php/jfap/article/view/7081. Acesso em: 16 oct. 2026.