DITTA KHARISMA YOLANDA PUTRI; HANGGARA SUDRAJAT; ARI SUSANTI; SUSILOWATI; M. WILDAN IBNU BATUTHOH. UTILIZATION OF TOFU DREGS IN THE MAKING OF HIGH-FIBER AND LOW-FAT FLOURS AS ALTERNATIVE FUNCTIONAL FOOD INGREDIENTS. Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember, [S. l.], v. 1, n. 1, p. 27–35, 2022. DOI: 10.19184/jpmunej.v1i1.72. Disponível em: https://journal.unej.ac.id/JPM/article/view/72. Acesso em: 22 dec. 2024.