KHASANUDDIN, A. M.; ULFAH, M.; RUSWANTO, A. Cookies Tepung Umbi Gembili dengan Variasi Perbandingan Tepung Mocaf dan Persentase Tepung Cangkang Telur. BIOFOODTECH : Journal of Bioenergy and Food Technology, [S. l.], v. 4, n. 2, p. 71–83, 2026. DOI: 10.55180/biofoodtech.v4i2.1847. Disponível em: https://jurnal.instiperjogja.ac.id/index.php/BFT/article/view/1847. Acesso em: 18 apr. 2026.