PUSPANTARI, W. .; YOHANES, H.; ASTIN, E. P.; HARTONO, L. K.; ALFA, M. N.; KOMARIYAH, K.; ATMAJI, G.; PRAMONO, E. P.; WIDODO, W. E.; SETIANTO, W. B. A Multidimensional Assessment of Spouted-bed Roasted Almonds for Mitigating Acrylamide Formation While Enhancing Sensory and Functional Attributes. Science and Technology Indonesia, [S. l.], v. 10, n. 4, p. 1109–1119, 2025. DOI: 10.26554/sti.2025.10.4.1109-1119. Disponível em: https://www.sciencetechindonesia.com/index.php/jsti/article/view/1853. Acesso em: 21 apr. 2026.