Ardat, Muh Achyar, et al. “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, vol. 30, no. 3, Mar. 2025, pp. 441-6, https://doi.org/10.18343/jipi.30.3.441.