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. profood [Internet]. 2019Nov.27 [cited 2024Nov.22];5(2):469-78. Available from: https://profood.unram.ac.id/index.php/profood/article/view/100