Wulansari AM, 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 [Internet]. 2024Apr.9 [cited 2024Jul.3];1(1):1-9. Available from: https://ejurnal.unisri.ac.id/index.php/Agro/article/view/9818