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Astuti S, zulferiyenni zulferiyenni, Yuningsih NN. PENGARUH FORMULASI SUKROSA DAN SIRUP GLUKOSA TERHADAP SIFAT KIMIA DAN SENSORI PERMEN SUSU KEDELAI [The Effect of Sucrose and Glucose Syrup Proportion on Chemical and Sensory Properties of Soymik Candy]. JTIHP [Internet]. 2015Mar.12 [cited 2025Dec.12];20(1):25-37. Available from: https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/1402