AFGANI, C. A.; NURRAHMAN, A.; ARISKANOPITASARI, A.; TANGGASARI, D. The Study of Cinnamon Powder and Roasting Level Variations on the Physical and Organoleptic Quality of Robusta Coffee Bag from Lenangguar Village, Sumbawa. Pro Food, [S. l.], v. 11, n. 1, p. 151–159, 2025. DOI: 10.29303/profood.v11i1.521. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/521. Acesso em: 30 jun. 2025.