Latief, R., Asfar, M. ., Chairany, M. ., & Djalal, M. . (2023). The Effect of Porang Flour (Amorphophallus Muelleri) as A Fat Replacer on the Acceptability and Characteristics of Cookies. Jurnal Penelitian Pendidikan IPA, 9(6), 4693–4698. https://doi.org/10.29303/jppipa.v9i6.3624