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Yustiawan Y, Hastuti HP, Yanti S. PENGARUH MODIFIKASI CROSSLINK TERHADAP KARAKTERISTIK TEPUNG UBI JALAR SAAT DIPANASKAN: Crosslink Modification Effect on the Characteristics of Sweet Potato Flour When Heated. profood [Internet]. 2019May22 [cited 2024Nov.22];5(1):420-9. Available from: https://profood.unram.ac.id/index.php/profood/article/view/91