Syahputri GA, Hapsari RB, Uswama K. Chemical characteristics of biscuits made by porang (Amorphophallus muelleri) and corn (Zea mays) flour as emergency food product: formulation and dough pretreatment. JPPT [Internet]. 2024 Sep. 21 [cited 2026 Sep. 17];24(3):336-45. Available from: https://jurnal.polinela.ac.id/index.php/jppt/article/view/3379