[1]
R. Latief, M. . Asfar, M. . Chairany, and M. . Djalal, “The Effect of Porang Flour (Amorphophallus Muelleri) as A Fat Replacer on the Acceptability and Characteristics of Cookies”, jppipa, pendidikan ipa, fisika, biologi, kimia, vol. 9, no. 6, pp. 4693–4698, Jun. 2023.