SUSANTI, Siti.
 Optimization of The Proportion of Salted Egg in the Crackers Making Process in terms of Crispness, Nutritional Value, and Hedonic.
<strong>Communication in Food Science and Technology</strong>, [S.l.], v. 2, n. 1, p. 1 - 9, may 2023.
ISSN 2964-6944.
Available at: &lt;<a href="https://journal.itera.ac.id/index.php/cfst/article/view/1267" target="_new">https://journal.itera.ac.id/index.php/cfst/article/view/1267</a>&gt;. Date accessed: 03 july 2024.
doi: <a href="https://doi.org/10.35472/cfst.v2i1.1267">https://doi.org/10.35472/cfst.v2i1.1267</a>.