Kenenbudi, L. J., Rahmiati, R. ., Hartati, F. K. . and 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), pp. 5980–5988. doi: 10.59188/eduvest.v6i5.52796.