The Effect of Brassica Veggie Spring Roll Recipe Modification on Sensory Evaluation (Color, Aroma, Texture, Taste, Nutritional Value) at Senjani Kitchen Malang. JURNAL KESMAS DAN GIZI (JKG), [S. l.], v. 8, n. 2, p. 1153–1162, 2026. DOI: 10.35451/5qqhdm95. Disponível em: https://ejournal.medistra.ac.id/index.php/JKG/article/view/3396. Acesso em: 26 apr. 2026.