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), [S. l.], v. 2, n. 2, p. 25–34, 2020. DOI: 10.25139/fst.v0i0.2107. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/2107. Acesso em: 20 jun. 2026.