Rambu Riti, A., & Tamu Ina, Y. (2026). PENGARUH PENAMBAHAN TEPUNG HATI AYAM DAN TEPUNG KELOR TERHADAP FISIKOMIAWI COOKIES KAMBAMBANG: The Effect Of Addition Of Chicken Liver Flour And Moringa Flour On The Physicochemical Properties Of Kambambang Cookies. JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG), 8(1), 1–12. https://doi.org/10.36526/jipang.v8i1.7617