“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 5, no. 3 (December 19, 2025): 302–312. Accessed September 27, 2026. https://ojs.um-palembang.ac.id/index.php/JGSA/article/view/1482.