Evaluation of Sensory Attributes of Soft Candy Using Taro Leaf Extract as Influenced by Variations of Gelatin and Glucose Syrup. Jurnal Teknologi dan Mutu Pangan, [S. l.], v. 3, n. 1, p. 22–30, 2024. DOI: 10.30812/jtmp.v3i1.4177. Disponível em: https://journal.universitasbumigora.ac.id/jtmp/article/view/4177. Acesso em: 31 jul. 2025.