SILVIANI; FEBRIANA ROOSMAWATI; TIFANY ZIA AZNUR; ADI WIDJAJANTO. BUSINESS FEASIBILITY ANALYSIS OF USING PALM OIL FLOUR AS A SUBSTITUTE INGREDIENT IN MAKING COOKIES. International Journal of Social Science, Educational, Economics, Agriculture Research and Technology (IJSET), [S. l.], v. 5, n. 8, p. 4675–4688, 2026. Disponível em: https://ijset.org/index.php/ijset/article/view/2077. Acesso em: 9 jul. 2026.