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. profood [Internet]. 2024Nov.30 [cited 2024Dec.5];10(2):96-105. Available from: https://profood.unram.ac.id/index.php/profood/article/view/364