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The Effect of Tempe Flour Substitution on the Chemical and Organoleptic Quality of Mud Cake Based on Wheat Flour.

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Title: The Effect of Tempe Flour Substitution on the Chemical and Organoleptic Quality of Mud Cake Based on Wheat Flour.
Authors: Kenenbudi, Lucielya Jevita1 lucielyakupang23@gmail.com, Rahmiati, Retnani1, Hartati, Fadjar Kurnia1, Wulandari, Imania Ayu2
Source: Eduvest: Journal Of Universal Studies. May2026, Vol. 6 Issue 5, p5980-5988. 9p.
Database: Academic Search Ultimate
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  Data: The Effect of Tempe Flour Substitution on the Chemical and Organoleptic Quality of Mud Cake Based on Wheat Flour.
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  Data: <searchLink fieldCode="JN" term="%22Eduvest%3A+Journal+Of+Universal+Studies%22">Eduvest: Journal Of Universal Studies</searchLink>. May2026, Vol. 6 Issue 5, p5980-5988. 9p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=194563755
RecordInfo BibRecord:
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    Languages:
      – Code: eng
        Text: English
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        PageCount: 9
        StartPage: 5980
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      – TitleFull: The Effect of Tempe Flour Substitution on the Chemical and Organoleptic Quality of Mud Cake Based on Wheat Flour.
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            NameFull: Kenenbudi, Lucielya Jevita
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            NameFull: Rahmiati, Retnani
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            NameFull: Hartati, Fadjar Kurnia
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            NameFull: Wulandari, Imania Ayu
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            – D: 01
              M: 05
              Text: May2026
              Type: published
              Y: 2026
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              Value: 6
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              Value: 5
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            – TitleFull: Eduvest: Journal Of Universal Studies
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