WULANSARI, A. M. .; MUSTOFA, A.; KARYANTINA, M. Characteristics of Donuts with Variations in Soy Flour Substitution (Glycine max L.) and Fermentation Time: Karakteristik Donat dengan Variasi Substitusi Tepung Kedelai (Glycine max L.) Serta Lama Fermentasi. Agrobiotek, [S. l.], v. 1, n. 1, p. 1–9, 2024. DOI: 10.33061/agrobiotek.v1i1.9818. Disponível em: https://ejurnal.unisri.ac.id/index.php/Agro/article/view/9818. Acesso em: 25 jun. 2024.