, and 2020. Different Proportion of Mocaf (Modified Cassava Flour) and Soy Flour (Glycine Max L.) towards Chemical and Organoleptic Quality of Cookies. Food Science and Technology Journal (Foodscitech). 2, 2 (Jan. 2020), 25-34. DOI:https://doi.org/10.25139/fst.v0i0.2107.