EKO YULIASTUTI ENDAH SULISTYAWATI; RINA RISMAYA; ADHI SUSILO; DINI NUR HAKIKI; ALUTSYAH LUTHFIAN. The effect of gembili flour (Dioscorea esculenta L.) substitution on dietary fiber contents, sensory, and chemical characteristics of cookies. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, [S. l.], v. 7, n. 1, p. 54–65, 2024. DOI: 10.20956/canrea.v7i1.1048. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/1048. Acesso em: 3 jul. 2024.