UBAIDILAH, Uun Nur Khasanah Al; HANDARINI, Kejora Handarini; RAHMIATI, Retnani. Substitution Of Soybean Pulp Flour And Addition Of Glycerol Monostearate (GMS) On Chemical Properties And Organoleptic Soft Cookies: SUBSITUSI TEPUNG AMPAS KEDELAI DAN PENAMBAHAN GLISEROL MONOSTEARAT (GMS) PADA SIFAT KIMIA DAN ORGANOLEPTIK SOFT COOKIES. Food Science and Technology Journal (Foodscitech), [S. l.], p. 117–126, 2025. DOI: 10.25139/fst.vi.9192. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/9192. Acesso em: 30 jun. 2026.