RAHMAWANI, R.; FITRIYANINGSIH, E. Formulations and characteristics of cookies made of organic red bean, soybean, and sago composites-based flour. JAND: Journal of Applied Nutrition and Dietetic, [S. l.], v. 1, n. 1, p. 7–13, 2021. DOI: 10.30867/jand.v1i1.44. Disponível em: https://journal.poltekkesaceh.ac.id/index.php/jand/article/view/44. Acesso em: 3 feb. 2025.