Azizah, D.M. et al. 2024. The Effect Of Substitution Of Almond Flour With Soybean Flour On The Physical Properties And Acceptability Of Marzipan. Jurnal Sains Boga. 7, 1 (May 2024), 36–45. DOI:https://doi.org/10.21009/JSB.007.1.04.