SUGITO, S.; HERMANTO, H.; ARFAH, A. THE EFFECT OF SLICE THICKNESS AND FRYING TEMPERATURE CHARACTERISTICS OF PUMPKIN CHIPS BY VACUUM FRYING METHOD. Jurnal Agroindustri, [S. l.], v. 3, n. 2, p. 83–97, 2013. DOI: 10.31186/j.agroindustri.3.2.83-97. Disponível em: https://ejournal.unib.ac.id/agroindustri/article/view/3910. Acesso em: 2 may. 2024.