MUBAROK, A. Z.; SEMBIRING, S. V. J. 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, [S. l.], v. 25, n. 2, p. 90–97, 2020. DOI: 10.23960/jtihp.v25i2.90-97. Disponível em: http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/3599. Acesso em: 9 dec. 2025.