WULANDARI, T. M.; DAMAT, D.; WAHYUDI, V. A. Kajian Subtitusi Tepung Porang (Amorphophallus Muelleri) Pada Tepung Terigu Terhadap Karakteristik Fisikokimia Dan Organoleptik Soft Cookies . Food Technology and Halal Science Journal, [S. l.], v. 6, n. 1, p. 73–88, 2024. DOI: 10.22219/fths.v6i1.28368. Disponível em: https://ejournal.umm.ac.id/index.php/fths/article/view/28368. Acesso em: 27 sep. 2024.