Gaya APA

Rum, B, S, N, A, N, R, I, H, E, S, M. (2025). Chemical and Sensory Characteristics of Cookies from “Protani” Rice Flour that Affected by Source of Fat and Whey Protein (Volume 4Nomor 1Tahun 2025). Program Studi Teknologi Pangan: .

Gaya MLA

Rum, Budi, Sustriawan1,, Nur, Aini2*,, Nurista, RiskiRamadani3,, Isti, Handayani4,, Eka, Safitri5,, Mustaufik6,. "Chemical and Sensory Characteristics of Cookies from “Protani” Rice Flour that Affected by Source of Fat and Whey Protein". Volume 4Nomor 1Tahun 2025 Program Studi Teknologi Pangan: , 2025. Text.