ARZANI, L. D. P.; KOMALASARI, H. Characteristics of “Rembiga” Satay Profile Using Check-All-That-Apply and Ideal Profile Method. Pro Food, [S. l.], v. 11, n. 1, p. 52–62, 2025. DOI: 10.29303/profood.v11i1.470. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/470. Acesso em: 4 jun. 2025.