[1]
Elizabeth Angela Sitijo, Bambang Sigit Sucahyo, Yuyun Yuniati, and Rachma Nur Devianti, “THE EFFECT OF TEMPE FLOUR SUBSTITUTION AND THE ADDITION OF COFFEE GROUNDS ON PROTEIN, FIBER, CARBOHYDRATE CONTENT, AND ORGANOLEPTIC QUALITY OF DAHLIA COOKIES”, MORFAI, vol. 6, no. 3, pp. 3089–3096, Mar. 2026.