Evaluating the Quality Grade of Cookies through Crispness and Baking Temperature Analysis Using a Fuzzy Inference System. Journal of Applied Science, Technology & Humanities, [S. l.], v. 3, n. 1, p. 793–807, 2026. DOI: 10.62535/p44bqb37. Disponível em: https://batrisyaedu.com/journal/index.php/batrisya/article/view/183.. Acesso em: 15 oct. 2026.