Eko Yuliastuti Endah Sulistyawati, Rina Rismaya, Adhi Susilo, Dini Nur Hakiki, and Alutsyah Luthfian, “The effect of gembili flour (Dioscorea esculenta L.) substitution on dietary fiber contents, sensory, and chemical characteristics of cookies”, Canrea, vol. 7, no. 1, pp. 54–65, Jun. 2024.