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Karakteristik Fisik, Kimia dan Tingkat Kesukaan Keripik yang Disubtitusi Dengan Tepung dan Bubur Daun Katuk (Sauropus Androgynus). Journal of Food and Agricultural Technology, [S. l.], v. 3, n. 2, p. 117–140, 2026. DOI: 10.26486/zsk51w64. Disponível em: https://ejurnal.mercubuana-yogya.ac.id/index.php/JFAT/article/view/5211. Acesso em: 20 may. 2026.