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    Physicochemicals, Organoleptic Properties, and Nutritional Adequacy Rates of Supplementary Food Cookies with the Addition of Whey Protein Powder, a By-Product of Making Dangke

    Physicochemicals, Organoleptic Properties, and Nutritional Adequacy Rates of Supplementary Food Cookies with the Addition of Whey Protein Powder, a By-Product of Making Dangke by Muh Achyar Ardat, Ekajayanti Kining, Zakiah Wulandari, Irma Isnafia Arief, Nur Afni

    Published 2025-03-01
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