KENENBUDI, L. J.; RAHMIATI, R. .; HARTATI, F. K. .; WULANDARI, I. A. . The Effect of Tempe Flour Substitution on the Chemical and Organoleptic Quality of Mud Cake Based on Wheat Flour. Eduvest - Journal of Universal Studies, [S. l.], v. 6, n. 5, p. 5980–5988, 2026. DOI: 10.59188/eduvest.v6i5.52796. Disponível em: https://eduvest.greenvest.co.id/index.php/edv/article/view/52796. Acesso em: 19 may. 2026.