Hariyadi, Hariyadi, Yeni Sulastri, and Zainuri 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”. Pro Food 6, no. 1 (July 9, 2020): 634–642. Accessed April 4, 2025. https://profood.unram.ac.id/index.php/profood/article/view/135.