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 [Internet]. 2024 Mar. 8 [cited 2024 Nov. 22];9(1):20-31. Available from: https://ejurnal.unisri.ac.id/index.php/jtpr/article/view/9369