UTAMI, H. M.; NOVIDAHLIA, N.; AMINULLAH, A. Sifat Mutu Kimia dan Sensori Cookies Tepung Kulit Buah Naga Merah (Hylocereus Polyrhizus) dengan Penambahan Tepung Kacang Hijau (Vigna Radiata): Chemical and Sensory Quality Properties of Cookies from Red Dragon Fruit Skin (Hylocereus Polyrhizus) Flour with the Addition of Green Bean Flour (Vigna Radiata). JURNAL AGROINDUSTRI HALAL, [S. l.], v. 8, n. 2, p. 270–277, 2022. DOI: 10.30997/jah.v8i2.6936. Disponível em: https://ojs.unida.ac.id/Agrohalal/article/view/6936. Acesso em: 20 apr. 2024.