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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 3, no. 2 (April 13, 2026): 117–140. Accessed May 20, 2026. https://ejurnal.mercubuana-yogya.ac.id/index.php/JFAT/article/view/5211.