Kenenbudi, L. J., Rahmiati, R. ., Hartati, F. K. ., & Wulandari, I. A. . (2026). The Effect of Tempe Flour Substitution on the Chemical and Organoleptic Quality of Mud Cake Based on Wheat Flour. Eduvest - Journal of Universal Studies, 6(5), 5980–5988. https://doi.org/10.59188/eduvest.v6i5.52796