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Karakteristik Kimiawi dan Uji Sensori Makanan Ringan Berbahan Dasar Sagu, Kacang Merah, dan Tempe. JLPPMSAINS [Internet]. 2024 Dec. 27 [cited 2026 Oct. 2];9(2):125-32. Available from: https://ejournal.unsrat.ac.id/v3/index.php/lppmsains/article/view/60959