“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.