NINGTYASTUTI, D.; DAMAT, D.; WINARSIH, S. Karakteristik Fisiko-Kimia Beras Analog Kombinasi Dari Pati Sagu, Tepung MOCAF, Tepung Porang (Amorphophallus muelleri), dan Tepung Kedelai. . Food Technology and Halal Science Journal, [S. l.], v. 5, n. 2, p. 220–230, 2023. DOI: 10.22219/fths.v5i2.22053. Disponível em: https://ejournal.umm.ac.id/index.php/fths/article/view/22053. Acesso em: 23 nov. 2024.