AINI, S. N.; MULYANI, R. I. .; SARI, R. A. .; NAIBAHO, N. M. . Evaluasi Sensori dan Kandungan Gizi Kudapan Jelai Crispy berbasis Tepung Jelai (Coix lacryma-jobi L) dan Tepung Kacang Tanah (Arachis hypogaea L) . Formosa Journal of Science and Technology , [S. l.], v. 1, n. 6, p. 683–696, 2022. DOI: 10.55927/fjst.v1i6.1615. Disponível em: https://journal.formosapublisher.org/index.php/fjst/article/view/1615. Acesso em: 28 may. 2026.