SOEDIRGA, Lucia Crysanthy. PEMANFAATAN TEPUNG KOMPOSIT BERBASIS UBI UNGU DAN KEMBANG KOL DALAM PEMBUATAN FOOD BAR BEBAS GLUTEN. FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology), [S. l.], v. 5, n. 1, p. 1–14, 2021. Disponível em: https://ojs.uph.edu/index.php/FaSTJST/article/view/3274. Acesso em: 22 jun. 2026.