SUHARTI, S.; SULASTRI, Y.; ALAMSYAH, A. PENGARUH LAMA PERENDAMAN DALAM LARUTAN NACL DAN LAMA PENGERINGAN TERHADAP MUTU TEPUNG TALAS BELITUNG (Xanthosoma sagittifolium): The Effect of NaCl Soaking Time and Drying Time on The Quality of Belitung Taro Flour (Xanthosoma sagittifolium). Pro Food, [S. l.], v. 5, n. 1, p. 402–413, 2019. DOI: 10.29303/profood.v5i1.96. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/96. Acesso em: 28 apr. 2024.