Pamela Felita Tjendra, Yuyun Yuniati, Fadjar Kurnia Hartati. PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRISPY ALMOND PRODUCTS WITH PUMPKIN FLOUR SUBSTITUTION. MORFAI [Internet]. 2026 Feb. 28 [cited 2026 Mar. 1];6(3):3122-30. Available from: https://radjapublika.com/index.php/MORFAI/article/view/5112