ARDAT, Muh Achyar; KINING, Ekajayanti; WULANDARI, Zakiah; ARIEF, Irma Isnafia; AFNI, Nur. Physicochemicals, Organoleptic Properties, and Nutritional Adequacy Rates of Supplementary Food Cookies with the Addition of Whey Protein Powder, a By-Product of Making Dangke. Jurnal Ilmu Pertanian Indonesia, [S. l.], v. 30, n. 3, p. 441–446, 2025. DOI: 10.18343/jipi.30.3.441. Disponível em: https://journal.ipb.ac.id/JIPI/article/view/59113. Acesso em: 12 jan. 2026.