Loveitasari, D., 		Ulilalbab, A., 		Suprihartini, C., & 		Sholichah, R.
2021 Sep 30.  The Effect of Combined Formulation Between Mung Bean Flours and  Carrot Flours Towards Cookies’s Water Content and Acceptability. Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology). [Online] 8:2