BALQIS ROSALINDA; ROSIDA, Rosida; PUTRA, Andre Yusuf Trisna. The Characteristics of Tortilla Chips Made from Proportions of White Corn Flour and Tapioca, and NaHCO3 Addition. AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment), [S. l.], v. 9, n. 1, p. 91–97, 2025. DOI: 10.29165/ajarcde.v9i1.603. Disponível em: https://ajarcde-safe-network.org/index.php/index.php/ajarcde/article/view/603. Acesso em: 13 jul. 2025.