MAULIDDYAH, R. S.; DAMAT, D.; WAHYUDI, V. A. Kajian Aktivitas Antioksidan Mi Basah Substitusi Tepung Umbi Kimpul dengan Penambahan Ekstrak Klorofil Batang Bayam dan Kangkung. Food Technology and Halal Science Journal, [S. l.], v. 5, n. 1, p. 78–92, 2022. DOI: 10.22219/fths.v5i1.18791. Disponível em: https://ejournal.umm.ac.id/index.php/fths/article/view/18791. Acesso em: 20 nov. 2024.