ROSIDA, Alifia; ROSIDA, Dedin Finatsiyatull. Pengaruh Proporsi Tepung Ubi Jalar Ungu Termodifikasi, Tapioka, dan Oat dengan Variasi Penambahan Kurma Terhadap Analisis Proksimat dan Organoleptik Cookies. Physical Sciences, Life Science and Engineering, [S. l.], v. 1, n. 3, p. 14, 2024. DOI: 10.47134/pslse.v1i3.246. Disponível em: https://digital-science.pubmedia.id/index.php/pslse/article/view/246. Acesso em: 25 apr. 2025.