Mubarok, A. Z., and S. V. J. Sembiring. “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, vol. 25, no. 2, Sept. 2020, pp. 90-97, doi:10.23960/jtihp.v25i2.90-97.