1.
Abdi YFR, Pamungkas NAP, Rochmah AN, Suleman DP, Widyastuti R. Physicochemical And Organoleptic Characteristics on Cookies Innovation with the Addition of Taro Flour (Colocasia esculenta) and Edamame Flour (Glycine max). JFAP [Internet]. 2025 Mar. 31 [cited 2026 Oct. 16];5(1):63-74. Available from: https://journal.univetbantara.ac.id/index.php/jfap/article/view/6196