FEBRIANA RAMADHAN ABDI, Y.; AYU PUTRI PAMUNGKAS, N.; NUR ROCHMAH, A.; PUTRI SULEMAN, D.; WIDYASTUTI, R. 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, [S. l.], v. 5, n. 1, p. 63–74, 2025. DOI: 10.32585/jfap.v5i1.6196. Disponível em: https://journal.univetbantara.ac.id/index.php/jfap/article/view/6196. Acesso em: 5 may. 2025.