DIỆP , Kim Quyên; ĐƯỜNG , Huyền Trang. STUDY ON THE EFFECTS OF WHEAT FLOUR RATIO ANDSACCHAROSE RATIO ON QUALITY OF OAT COOKIES AIDED PANDAN LEAVES. Vietnam Journal of Nutrition & Food, [S. l.], v. 18, n. 1, p. 111–118, 2022. DOI: 10.56283/1859-0381/58. Disponível em: https://tapchidinhduongthucpham.org.vn/index.php/jfns/article/view/58. Acesso em: 10 feb. 2026.