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Luthfi, A.D. and Pury Artha, B.A. 2021. The Effect of Substitution of Red Rice Flour (Oryza nivara) With Addition of Banana (Musa paradisiaca L.) on the Physical and Chemical Properties of 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.