KUMALASARI, I. D. Analysis of Sensory Acceptance of Cookies Made From Almond Flour (Prunus dulcis) and Sweet Corn Flour (Zea mays saccharata Sturt.). Agroindustrial Technology Journal, [S. l.], v. 8, n. 1, p. 77–87, 2024. DOI: 10.21111/atj.v8i1.11123. Disponível em: https://ejournal.unida.gontor.ac.id/index.php/atj/article/view/11123. Acesso em: 7 dec. 2025.