Mubarok, A.Z. and Sembiring, S.V.J. 2020. KARAKTERISTIK FISIK COOKIES PADA BERBAGAI RASIO TERIGU DENGAN TEPUNG UMBI DAHLIA DAN PENAMBAHAN MARGARIN [Physical Properties of Cookies Made from Different Ratio of Wheat with Dahlia Tuber Flours and Addition of Margarine]. Jurnal Teknologi & Industri Hasil Pertanian. 25, 2 (Sep. 2020), 90–97. DOI:https://doi.org/10.23960/jtihp.v25i2.90-97.