SURYANA, Muhammad Rifqi; TITI ROHMAYANTI; FARIHA RIZKI SANIA; UTAMI DWI HAPSARI. Profil Sensori Pada Roti Tawar Dengan Penambahan Tepung Kulit Buah Naga Merah Dengan Menggunakan Metode Rate-All-That-Apply (RATA). JURNAL AGROINDUSTRI HALAL, [S. l.], v. 9, n. 3, p. 332–342, 2023. DOI: 10.30997/jah.v9i3.8100. Disponível em: http://103.127.96.46/index.php/Agrohalal/article/view/8100. Acesso em: 8 jun. 2026.