View of Substitution Potential of Soybean Flour (Glycine Max (L.) Merril) with Green Bean Flour and Drying Duration on the Organoleptic Characteristics of Satru Cake

##article.return## Substitution Potential of Soybean Flour (Glycine Max (L.) Merril) with Green Bean Flour and Drying Duration on the Organoleptic Characteristics of Satru Cake Download Download PDF