M. B. Putri, U. Ulyarti, L. Lavlinesia, M. Mursalin, and D. T. Purba, “The Effect of Different Techniques in Processing of Purple Yam Flour (Dioscorea alata) on The Characteristics of Mocaf-Based Cookies”, Jur. Bio-Geo. Mat. E, vol. 5, no. 1, pp. 17–27, Mar. 2025.