WAHYUNI, N.; AB-LATIF, Z. MOCAF FLOUR AS AN ALTERNATIVE INGREDIENT: A STUDY ON BATIK-PATTERNED COOKIES. Journal of Technology and Operations Management, [S. l.], v. 15, n. 1, p. 40–49, 2020. DOI: 10.32890/jtom2020.15.1.4. Disponível em: https://e-journal.uum.edu.my/index.php/jtom/article/view/jtom2020.15.1.4. Acesso em: 4 may. 2024.