Astuti, Devi Fitri, and Thia Friesthiana Fatturochman. 2025. “The Effect of Baking Time on the Physicochemical Properties of Sweet Sago Cookies (Metroxylon Sago)”. Food Scientia: Journal of Food Science and Technology 5 (2):84-94. https://doi.org/10.33830/fsj.v5i2.14471.2025.