Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max)
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https://doi.org/10.32585/jfap.v5i1.6196Downloads
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2025-03-31
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Abdi, Y. F. R., Pamungkas, N. A. P., Rochmah, A. N., Suleman, D. P., & Widyastuti, R. (2025). Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max). Journal of Food and Agricultural Product, 5(1), 63–74. https://doi.org/10.32585/jfap.v5i1.6196
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Copyright (c) 2025 Yenny Febriana Ramadhan Abdi, Niken Ayu Putri Pamungkas, Alfi Nur Rochmah, Dininurilmi Putri Suleman, Retno Widyastuti

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