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The effect of gembili flour (Dioscorea esculenta L.) substitution on dietary fiber contents, sensory, and chemical characteristics of cookies. Canrea [Internet]. 2024 Jun. 24 [cited 2026 May 7];7(1):54-65. Available from: https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/1048