Pamela Felita Tjendra, Yuyun Yuniati, and Fadjar Kurnia Hartati. “PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRISPY ALMOND PRODUCTS WITH PUMPKIN FLOUR SUBSTITUTION”. Multidiciplinary Output Research For Actual and International Issue (MORFAI) 6, no. 3 (February 28, 2026): 3122–3130. Accessed March 1, 2026. https://radjapublika.com/index.php/MORFAI/article/view/5112.