Syahputri, G.A., Hapsari, R.B. and Uswama, K. 2024. Chemical characteristics of biscuits made by porang (Amorphophallus muelleri) and corn (Zea mays) flour as emergency food product: formulation and dough pretreatment. Jurnal Penelitian Pertanian Terapan. 24, 3 (Sep. 2024), 336-345. DOI:https://doi.org/10.25181/jppt.v24i3.3379.