DEVITASARI, E.; WARMAN, D. A.; BARIROH, N. R.; ZAMRONI, A. Analisis Sensori dan Daya Terima Konsumen terhadap Snack Bar Gluten-Free berbasis Tepung Pisang, Sorgum dan Talas. BIOFOODTECH : Journal of Bioenergy and Food Technology, [S. l.], v. 5, n. 1, p. 38–46, 2026. DOI: 10.55180/biofoodtech.v5i1.2569. Disponível em: https://jurnal.instiperjogja.ac.id/index.php/BFT/article/view/2569. Acesso em: 8 jul. 2026.