[1]
Sugito, S., Hermanto, H. and Arfah, A. 2013. THE EFFECT OF SLICE THICKNESS AND FRYING TEMPERATURE CHARACTERISTICS OF PUMPKIN CHIPS BY VACUUM FRYING METHOD. Jurnal Agroindustri. 3, 2 (Nov. 2013), 83–97. DOI:https://doi.org/10.31186/j.agroindustri.3.2.83-97.