LOVEITASARI, Diana et al.
 Pengaruh Formulasi Tepung Kacang Hijau Dan Tepung Wortel Terhadap  Kadar Air Dan Daya Terima Cookies.
<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.
Tersedia pada: &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;. Tanggal Akses: 25 sep. 2026