[1]
Kumalasari, I.D. 2024. Analysis of Sensory Acceptance of Cookies Made From Almond Flour (Prunus dulcis) and Sweet Corn Flour (Zea mays saccharata Sturt.). Agroindustrial Technology Journal. 8, 1 (May 2024), 77–87. DOI:https://doi.org/10.21111/atj.v8i1.11123.