HAPSARI, R.; SUPRIYANTO, S.; TRIWITONO, P. Physical, Chemical, and Acceptability Characteristics of Karak Crackers with The Addition of Rice Flour and Tapioca Flour and Differences in Cooking Method. Pro Food, [S. l.], v. 10, n. 2, p. 96–105, 2024. DOI: 10.29303/profood.v10i2.364. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/364. Acesso em: 5 dec. 2024.