VALENTIN, D.; HARDIANSYAH, A.; LATIFAH, R. N. Analysis of Acceptability, Proximate Composition, and Dietary Fiber Content of Cookies Made with Sorghum Flour (Sorghum bicolor L.) and Winged Bean Seed Flour (Psophocarpus tetragonolobus L.) Substitution. Journal of Indonesia Applied Nutrition (JIAN), [S. l.], v. 1, n. 2, p. 90–99, 2026. DOI: 10.56303/jian.v1i2.1586. Disponível em: https://www.journalmpci.com/index.php/jian/article/view/1586. Acesso em: 12 aug. 2026.