[1]
Putra, A.W.E. et al. 2026. Pengaruh Tingkat Roasting terhadap Kualitas Sensoris Fine Robusta Tambora Menggunakan Metode Cupping SCA. RIGGS: Journal of Artificial Intelligence and Digital Business. 5, 2 (Jul. 2026), 16776–16784. DOI:https://doi.org/10.31004/riggs.v5i2.11704.