PAMELA FELITA TJENDRA; YUYUN YUNIATI; FADJAR KURNIA HARTATI. PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRISPY ALMOND PRODUCTS WITH PUMPKIN FLOUR SUBSTITUTION. Multidiciplinary Output Research For Actual and International Issue (MORFAI), [S. l.], v. 6, n. 3, p. 3122–3130, 2026. Disponível em: https://radjapublika.com/index.php/MORFAI/article/view/5112. Acesso em: 1 mar. 2026.