Azizah DM, Singamurni IGAN, Alsuhendra. The Effect Of Substitution Of Almond Flour With Soybean Flour On The Physical Properties And Acceptability Of Marzipan. jsb [Internet]. 2024May31 [cited 2024Jul.22];7(1):36-5. Available from: https://journal.unj.ac.id/unj/index.php/boga/article/view/41277