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). profood [Internet]. 2019May22 [cited 2024Nov.21];5(1):402-13. Available from: https://profood.unram.ac.id/index.php/profood/article/view/96