HARIYADI, H.; SULASTRI, Y.; ZAINURI, Z. 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, [S. l.], v. 6, n. 1, p. 634–642, 2020. DOI: 10.29303/profood.v6i1.135. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/135. Acesso em: 21 nov. 2024.