Analysis of the Effect of Protein Content and Preheating Temperature on the Hardness of SPC Biscuits Using the Fuzzy Logic Method. Journal of Applied Science, Technology & Humanities, [S. l.], v. 3, n. 1, p. 780–792, 2026. DOI: 10.62535/6h6fq558. Disponível em: https://batrisyaedu.com/journal/index.php/batrisya/article/view/180.. Acesso em: 15 oct. 2026.