[1]
H. Hariyadi, Y. Sulastri, and Z. Zainuri, “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”, profood, vol. 6, no. 1, pp. 634–642, Jul. 2020.