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 2, no. 2 (August 31, 2025): 131–150. Accessed January 27, 2026. https://journal-iasssf.com/index.php/SAFSES/article/view/2435.