Characteristics of Physicochemistry and Sensory of Arrowroot-wheat Flour Katte Tong with White Turmeric Powder and Carboxymethyl Cellulose Addition: Karakteristik Fisik, Kimia dan Kesukaan Katte Tong Pati Garut-terigu dengan Penambahan Bubuk Kunir Putih (Curcuma mangga Val.) dan Carboxymethyl Cellulose. (2024). JITIPARI (Jurnal Ilmiah Teknologi Dan Industri Pangan UNISRI), 9(1), 42-53. https://doi.org/10.33061/jitipari.v9i1.8598