[1]
A. D. SETYAWAN, S. SUGIYARTO, S. SOLICHATUN, and A. SUSILOWATI, “Review: Physical, physical chemistries, chemical and sensorial characteristics of the several fruits and vegetable chips produced by low-temperature of vacuum frying machine”, Nusantara Biosci, vol. 5, no. 2, Oct. 2016, doi: 10.13057/nusbiosci/n050206.