“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” (2024) AgroBio Science Journal, 1(1), pp. 1–9. doi:10.33061/agrobiotek.v1i1.9818.