JAMILAH, N.; HIDAYATI, D.; PURWANDARI, U. Physical and Chemical Characteristic of Snack Bars from Jewawut Flour and Mocaf as Effect of Temperature and Roasting Time: Karakteristik Fisik dan Kimia Snack Bar dari Tepung Jewawut dan Mocaf Sebagai Efek Suhu dan Lama Pemanggangan. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), [S. l.], v. 9, n. 1, p. 20–31, 2024. DOI: 10.33061/jitipari.v9i1.9369. Disponível em: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/9369. Acesso em: 13 may. 2024.