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. Pro Food, [S. l.], v. 5, n. 2, p. 469–478, 2019. DOI: 10.29303/profood.v5i2.100. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/100. Acesso em: 1 nov. 2024.