Fitriarni D, Cholid I, Permatahati ADP, Fitriani, Verawati N. Changes in Reducing Sugar, Fat, Protein, and Sensory Characteristics of Chocolate Bar From The Addition of Clean Fermented Jackfruit Seed Flour. JGSA [Internet]. 2025 Dec. 19 [cited 2025 Dec. 27];5(3):302-1. Available from: https://ojs.um-palembang.ac.id/index.php/JGSA/article/view/1482