YENRINA, Rina; ANGGRAINI, Tuty; KADRI, Annesa. Nutritional Value of Cookies made from the mixture of Mocaf flour (Modified Cassava Flour) and Ketapang seeds (Terminalia catappa L.). AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), [S. l.], v. 4, n. 1, p. 44–52, 2020. DOI: 10.29165/ajarcde.v4i1.38. Disponível em: https://ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/38. Acesso em: 4 jul. 2025.