Effect of substitution kolang kaling flour on the characteristics of mutiara. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), [S. l.], v. 11, n. 2, p. 104–111, 2026. DOI: 10.33061/jitipari.v11i2.12130. Disponível em: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/12130. Acesso em: 9 oct. 2026.