1.
Mubarok AZ, Sembiring SVJ. 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]. JTIHP [Internet]. 2020Sep.11 [cited 2025Dec.9];25(2):90-7. Available from: http://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/3599