SALSABILA, A. F. .; SUHALIM, E. .; FILIMONOVIC, G. A. .; JULIANA, J. UTILIZATION OF ALMOND PULP AS THE MAIN INGREDIENT FOR MAKING COOKIES. Jurnal Review Pendidikan dan Pengajaran (JRPP), [S. l.], v. 7, n. 2, p. 4180–4190, 2024. DOI: 10.31004/jrpp.v7i2.26978. Disponível em: http://journal.universitaspahlawan.ac.id/index.php/jrpp/article/view/26978. Acesso em: 22 nov. 2024.