Santriadi, Mohammad Thariq, Anies Asmediana, and Wendianing Putri Luketsi. “Formulation and Physicochemical and Organoleptic Analysis Tofu As Additional Materials in Making Steamed Brownies”. Agroindustrial Technology Journal 4, no. 2 (November 30, 2020): 120–129. Accessed June 4, 2026. https://atj.journal.unida.gontor.ac.id/index.php/atj/article/view/140.