Loveitasari, D., 		Ulilalbab, A., 		Suprihartini, C., & 		Sholichah, R.
(2021).
 The Effect of Combined Formulation Between Mung Bean Flours and  Carrot Flours Towards Cookies’s Water Content and Acceptability.
<em>Media Ilmiah Teknologi Pangan (Scientific Journal Of Food Technology), 8</em>(2), 66-71.
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