[1]
Luthfi, A.D. and Pury Artha, B.A. 2021. PENGARUH SUBTITUSI TEPUNG BERAS MERAH (ORYZA NIVARA) DENGAN PENAMBAHAN PISANG (MUSA PARADISIACA L) TERHADAP SIFAT FISIK DAN KIMIA ALMOND CRISPY. Food Scientia : Journal of Food Science and Technology. 1, 1 (Jun. 2021), 58-68. DOI:https://doi.org/10.33830/fsj.v1i1.1451.2021.