[1]
N. A. Azis, R. A. Safarni, and Rosmiati, “Pengaruh Perbandingan Tepung Beras Hasil Perkecambahan Gabah dan Tepung Penja Terhadap Penerimaan Organoleptik Snack Bar: The Effect of Comparison of Grain Germinated Rice Flour and Penja Fish Flour on The Organoleptic Accaptance of Snack Bar”, JIPH, vol. 8, no. 1, pp. 103–111, Mar. 2026.