“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), pp. 42–53. doi:10.33061/jitipari.v9i1.8598.