1.
, , . Different Proportion of Mocaf (Modified Cassava Flour) and Soy Flour (Glycine Max L.) towards Chemical and Organoleptic Quality of Cookies. Food Sci. Technol. [Internet]. 2020Jan.6 [cited 2024May3];2(2):25-4. Available from: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/2107