Different Proportion of Mocaf (Modified Cassava Flour) and Soy Flour (Glycine Max L.) towards Chemical and Organoleptic Quality of Cookies. Food Sci. Technol. [Internet]. 2020 Jan. 6 [cited 2026 Jun. 20];2(2):25-34. Available from: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/2107