AKBAR VIANDICA ANGKASA; AGNES REONY HERAWATI; INDAH TIARA KHAIRUNISA; IFTITANIA ARAMINTANA RAMLIYADI; TRIA SEFTIANI; AZZAHRAH REVINA RAHMADANI; GILANG FAHREZA. DIFFERENCES IN THE CHARACTERISTICS OF COOKIES USING ICING SUGAR AND PALM SUGAR IN TERMS OF TEXTURE, AROMA, AND TASTE. Interdisciplinary Journal of Global and Multidisciplinary, [S. l.], v. 2, n. 1, p. 705–712, 2026. Disponível em: https://jurnal-ijgam.or.id/index.php/IJGAM/article/view/145. Acesso em: 28 jan. 2026.