NURWANTARA, Ma’ruf Pambudi; WARDANI, Ratna Mustika; WURYANTORO, Wuryantoro; PUSPITAWATI, Indah Rekyani. STUDY OF ADDED VALUE IN TOFU FLOUR PROCESSED PRODUCTS FROM DIFFERENT SOYBEAN VARIETIES FOR FAMILY FOOD SECURITY. JALOW | Journal of Agribusiness and Local Wisdom, [S. l.], v. 6, n. 1, p. 13–18, 2024. DOI: 10.22437/jalow.v6i1.39800. Disponível em: https://mail.online-journal.unja.ac.id/JALOW/article/view/39800. Acesso em: 14 mar. 2025.