HSBN, R. W. The Relationship of Wheat Flour Mix with Maizena and Sodium Carbonate to the Quality of Crispy Potatoes. Contributions of Central Research Institute for Agriculture, [S. l.], v. 16, n. 3, p. 79–86, 2022. DOI: 10.59651/cceria.v16i3.1. Disponível em: https://ejournal.cria.or.id/index.php/ccria/article/view/1. Acesso em: 22 apr. 2026.