SYAHPUTRI, G. A.; HAPSARI, R. B. .; USWAMA, K. . 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, [S. l.], v. 24, n. 3, p. 336-345, 2024. DOI: 10.25181/jppt.v24i3.3379. Disponível em: https://jurnal.polinela.ac.id/jppt/article/view/3379. Acesso em: 4 nov. 2024.