LINANGSARI, T.; HASANAH, U. Analysis of chemical and sensory characteristics of sapodilla dodol with various formulations of glutinous rice flour . Journal of Food and Agricultural Product, [S. l.], v. 4, n. 2, p. 90–96, 2024. DOI: 10.32585/jfap.v4i2.5826. Disponível em: https://journal.univetbantara.ac.id/index.php/jfap/article/view/5826. Acesso em: 21 nov. 2024.