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Puspantari, W. , Yohanes, H., Astin, E.P., Hartono, L.K., Alfa, M.N., Komariyah, K., Atmaji, G., Pramono, E.P., Widodo, W.E. and Setianto, W.B. 2025. A Multidimensional Assessment of Spouted-bed Roasted Almonds for Mitigating Acrylamide Formation While Enhancing Sensory and Functional Attributes. Science and Technology Indonesia. 10, 4 (Oct. 2025), 1109–1119. DOI:https://doi.org/10.26554/sti.2025.10.4.1109-1119.