ASKA, Annisa Septiani. Effect of psyllium husk addition on the textural characteristics and sensory acceptance of mango jelly candy. Food Scientia: Journal of Food Science and Technology, [S. l.], v. 5, n. 2, p. 152–164, 2025. DOI: 10.33830/fsj.v5i2.16001.2025. Disponível em: https://jurnal.ut.ac.id/index.php/foodscientia/article/view/16001. Acesso em: 5 nov. 2026.