“Physical and chemical characteristics of gluten-free cookies based on the variation of mocaf flour and tofu dregs flour proportions: Karakteristik fisik dan kimia cookies gluten-free berdasarkan variasi proporsi tepung mocaf dan tepung ampas tahu” (2025) JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), 10(2), pp. 148–155. doi:10.33061/jitipari.v10i2.11772.