SUSTRIAWAN, Budi et al.
 Chemical and Sensory Characteristics of Cookies from “Protani” Rice Flour that Affected by Source of Fat and Whey Protein.
<strong>Indonesian Journal of Food Technology</strong>, [S.l.], v. 4, n. 1, p. 48-64, june 2025.
ISSN 2962-6641.
Available at: &lt;<a href="https://jos.unsoed.ac.id/index.php/ijft/article/view/14580" target="_new">https://jos.unsoed.ac.id/index.php/ijft/article/view/14580</a>&gt;. Date accessed: 05 oct. 2025.
doi: <a href="https://doi.org/10.20884/1.ijft.2025.4.1.14580">https://doi.org/10.20884/1.ijft.2025.4.1.14580</a>.