SUSANTI, Siti.
 Optimization of the Combination Between Glucomannan Flour from Porang Tuber and Hunkue Flour in View of Chemical and Organoleptic Characteristics of Cookie.
<strong>Communication in Food Science and Technology</strong>, [S.l.], v. 2, n. 2, p. 79 - 92, nov. 2023.
ISSN 2964-6944.
Available at: &lt;<a href="https://journal.itera.ac.id/index.php/cfst/article/view/1309" target="_new">https://journal.itera.ac.id/index.php/cfst/article/view/1309</a>&gt;. Date accessed: 03 july 2024.
doi: <a href="https://doi.org/10.35472/cfst.v2i2.1309">https://doi.org/10.35472/cfst.v2i2.1309</a>.