MAHARANI, P. K.; WAHYUDI, V. A.; WARKOYO, W. Studi Karakteristik Fisik Isolat Asam Glutamat Melalui Proses Asidifikasi dengan Variasi Suhu dan Waktu. Food Technology and Halal Science Journal, [S. l.], v. 7, n. 1, p. 37–46, 2024. DOI: 10.22219/fths.v7i1.28397. Disponível em: https://ejournal.umm.ac.id/index.php/fths/article/view/28397. Acesso em: 20 nov. 2024.