MUHAMMAD FAKIH KURNIAWAN; TITI ROHMAYANTI; SITI NOVA ISDA DWIYANTI. Sensory and Chemical Characteristics of Mochi with Substitution of Kepok Banana (Musa acuminate L.) Peel Flour. Food Scientia: Journal of Food Science and Technology, [S. l.], v. 3, n. 2, p. 181–192, 2023. DOI: 10.33830/fsj.v3i2.6436.2023. Disponível em: https://jurnal.ut.ac.id/index.php/foodscientia/article/view/6436. Acesso em: 29 dec. 2024.