S. Suharti, Y. Sulastri, and A. Alamsyah, “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)”, profood, vol. 5, no. 1, pp. 402–413, May 2019.