“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, vol. 9, no. 1, pp. 20–31, Mar. 2024, doi: 10.33061/jitipari.v9i1.9369.