WIDODO, S.; HUDIAH, A. Kindergarten Students’ Acceptance of Biscuits Made from Soybean Flour and Tempe Flour as Substitute Ingredients. Asian Journal of Applied Sciences, [S. l.], v. 8, n. 6, 2020. Disponível em: https://ajouronline.com/index.php/AJAS/article/view/6366. Acesso em: 26 jan. 2022.