AZIZAH, Dinda Marifatul; SINGAMURNI, I Gusti Ayu Ngurah; ALSUHENDRA. The Effect Of Substitution Of Almond Flour With Soybean Flour On The Physical Properties And Acceptability Of Marzipan. Jurnal Sains Boga, [S. l.], v. 7, n. 1, p. 36–45, 2024. DOI: 10.21009/JSB.007.1.04. Disponível em: https://journal.unj.ac.id/unj/index.php/boga/article/view/41277. Acesso em: 6 nov. 2024.