Trisna S, K.A.Y. et al. 2024. Sensory Profiles and Chemical Properties of Biscuit Made from Mocaf and Tempe Flour. International Conference on Multidisciplinary Approaches in Health Science. 1, 1 (Feb. 2024), 260–269. DOI:https://doi.org/10.33992/icmahs.v1i1.2964.