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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, vol. 3, no. 2, Apr. 2026, pp. 117-40, https://doi.org/10.26486/zsk51w64.