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Widiyastuti, W.; Nazaruddin, N.; Handito, D. PENGARUH RASIO CAMPURAN BERAS KETAN DAN KACANG LEBUI TERHADAP KADAR ANTOSIANIN DAN SIFAT SENSORIS KERIPIK JAJE TUJAK, JAJANAN TRADISIONAL KHAS LOMBOK: The Effect of Sticky Rice and Pigeon Pea Mix Ratio on Total Anthocyanin and Sensory Properties Jaje Tujak Chips, a Lombok Traditional Snack Food. profood 2019, 5, 469-478.