Utami HM, 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). JAH [Internet]. 2022 Oct. 31 [cited 2024 Apr. 26];8(2):270-7. Available from: https://ojs.unida.ac.id/Agrohalal/article/view/6936