FARHAN, Muhammad Haidillah. Development of hybrid protein cookies with a two-phase natural preservation system: Sustainable functional food innovation for nutritional and environmental sustainability. Social Agriculture, Food System, and Environmental Sustainability, [S. l.], v. 2, n. 2, p. 131–150, 2025. DOI: 10.61511/safses.v2i2.2025.2435. Disponível em: https://journal-iasssf.com/index.php/SAFSES/article/view/2435. Acesso em: 27 jan. 2026.