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 The Effect of Combined Formulation Between Mung Bean Flours and  Carrot Flours Towards Cookies’s Water Content and Acceptability.
<strong>Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)</strong>, [S.l.], v. 8, n. 2, p. 66-71, sep. 2021.
ISSN 2477-2739.
Available at: &lt;<a href="https://ojs.unud.ac.id/index.php/pangan/article/view/89983" target="_new">https://ojs.unud.ac.id/index.php/pangan/article/view/89983</a>&gt;. Date accessed: 19 apr. 2024.