E3S Web of Conferences

Optimization of Physicochemical and Organoleptic Properties of Cookies made of Modified Cassava Flour and Mung Bean Flour

Celine Gabrielle Leticia, Chatarina Yayuk Trisnawati, Theresia Endang Widoeri Widyastuti, Ignatius Srianta and Ihab Tewfik

E3S Web Conf., 344 (2022) 04003

Published online: 25 March 2022

DOI: 10.1051/e3sconf/202234404003

Celine Gabrielle Leticia

Chatarina Yayuk Trisnawati

Theresia Endang Widoeri Widyastuti

Ignatius Srianta

Ihab Tewfik

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