JUNITA EKI PRASTIWI; SAPTARIANA SAPTARIANA. Perbedaan Substitusi Tepung Cascara dengan Tepung Terigu pada Mutu Fisik, Kesukaan, Serat, Kadar Air Soft Cookies. Journal of Creative Student Research, [S. l.], v. 4, n. 4, p. 416–434, 2026. DOI: 10.55606/jcsr-politama.v4i4.6551. Disponível em: https://nusantarapress.org/index.php/jcsr/article/view/6551. Acesso em: 3 aug. 2026.