Hariyadi, H., Sulastri, Y. and Zainuri, Z. (2020) “PENGARUH KONSENTRASI KECAMBAH KACANG HIJAU TERHADAP SIFAT FISIK DAN KIMIA TEPUNG TALAS KIMPUL: The Effect of Mung Bean Sprout Concentration on the Physical and Chemical Properties of Taro Flour”, Pro Food, 6(1), pp. 634–642. doi: 10.29303/profood.v6i1.135.