MASTUTI, Titri Siratantri. KARAKTERISTIK COOKIES MOCAF DENGAN SUBSTITUSI AMPAS KACANG HIJAU DAN PENAMBAHAN ISOLAT SOY PROTEIN [CHARACTERISTICS OF MOCAF COOKIES WITH SUBSTITUTION OF MUNG BEAN DREGS AND ADDITION OF SOY PROTEIN ISOLATE]. FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology), [S. l.], v. 7, n. 1, p. 82–97, 2023. DOI: 10.19166/jstfast.v7i1.6740. Disponível em: https://ojs.uph.edu/index.php/FaSTJST/article/view/6740. Acesso em: 22 jun. 2026.