Rachmawati SN, Astuti MS, Ratnawati LY. The Analysis of Protein Content, Iron Content, and Acceptability of Crackers Substituted with Edamame (Glycine max L. Merrill) Flour and Mackerel Tuna (Euthynnus affinis) Protein Hydrolysate. woh [Internet]. 2025Oct.23 [cited 2025Oct.23];:518-29. Available from: https://jurnal.fkmumi.ac.id/index.php/woh/article/view/1598