Mubarok, A. Z., & 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 &Amp; Industri Hasil Pertanian, 25(2), 90–97. https://doi.org/10.23960/jtihp.v25i2.90-97