NURAINY, F.; SUGIHARTO, R.; SARI, D. W. PENGARUH PERBANDINGAN TEPUNG TAPIOKA DAN TEPUNG JAMUR TIRAM PUTIH (Pleurotus Oestreatus) TERHADAP VOLUME PENGEMBANGAN, KADAR PROTEIN DAN ORGANOLEPTIK KERUPUK [Effect of tapioca and white oyster mushroom (Pleurotus oestreatus) flour comparison on expansion volume, protein content and sensoric characteristics of crakers]. Jurnal Teknologi & Industri Hasil Pertanian, [S. l.], v. 20, n. 1, p. 11–24, 2015. DOI: 10.23960/jtihp.v20i1.11 - 24. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1401. Acesso em: 12 dec. 2025.