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2026. Karakteristik Fisik, Kimia dan Tingkat Kesukaan Keripik yang Disubtitusi Dengan Tepung dan Bubur Daun Katuk (Sauropus Androgynus). Journal of Food and Agricultural Technology. 3, 2 (Apr. 2026), 117–140. DOI:https://doi.org/10.26486/zsk51w64.