, , and . “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), Vol. 2, no. 2, Jan. 2020, pp. 25-34, doi:10.25139/fst.v0i0.2107.