SENSORY AND CHEMICAL CHARACTERISTIC OF BISCUITS WITH MOCAF AND SOY FLOUR FORMULA. Journal of Industrial Sustainability, Productivity, Innovation, Resilience, and Engineering, [S. l.], v. 1, n. 01, p. 1–12, 2026. Disponível em: https://jurnal.itps.ac.id/index.php/J-INSPIRE/article/view/9. Acesso em: 13 jun. 2026.