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Valentin D, Hardiansyah A, Latifah RN. 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. J. Indones. Appl. Nutr. [Internet]. 2026 Aug. 3 [cited 2026 Aug. 12];1(2):90-9. Available from: https://www.journalmpci.com/index.php/jian/article/view/1586