FITRIARNI, Dian; CHOLID, Irfan; PERMATAHATI, Ayu Dian Pratiwi; FITRIANI; VERAWATI, Nenengsih. Changes in Reducing Sugar, Fat, Protein, and Sensory Characteristics of Chocolate Bar From The Addition of Clean Fermented Jackfruit Seed Flour. Journal of Global Sustainable Agriculture, [S. l.], v. 5, n. 3, p. 302–312, 2025. DOI: 10.32502/jgsa.v5i3.1482. Disponível em: https://ojs.um-palembang.ac.id/index.php/JGSA/article/view/1482. Acesso em: 27 dec. 2025.