DIANNITA, E. M. .; PUJIMULYANI, D.; MURTI, S. T. C. . 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. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), [S. l.], v. 9, n. 1, p. 42–53, 2024. DOI: 10.33061/jitipari.v9i1.8598. Disponível em: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/8598. Acesso em: 22 nov. 2024.