Formulation Optimisation Of Rolled Pancake With Red Dragon Fruit’s Skin Using Response Surface Methodology. Food Science and Technology Journal (Foodscitech), [S. l.], v. 2, n. 1, p. 38–45, 2019. DOI: 10.25139/fst.v2i1.1735. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/1735. Acesso em: 20 jun. 2026.