ASTUTI, Devi Fitri; FATTUROCHMAN, Thia Friesthiana. The Effect of Baking Time on the Physicochemical Properties of Sweet Sago Cookies (Metroxylon sago). Food Scientia: Journal of Food Science and Technology, [S. l.], v. 5, n. 2, p. 84–94, 2025. DOI: 10.33830/fsj.v5i2.14471.2025. Disponível em: https://jurnal.ut.ac.id/index.php/foodscientia/article/view/14471. Acesso em: 7 nov. 2026.