1.
Susilowati S, Rujita E, Olo ES. PENGARUH JENIS RAGI DAN LAMA FERMENTASI TERHADAP KUALITAS MOSPOF (Modified Sweet Potato Flour). bistek-journal [Internet]. 2023 May 12 [cited 2024 Nov. 24];7(2). Available from: https://bistek.journalwidyakarya.ac.id/index.php/bistek/article/view/39