SRI WINARSI, Y. E. N. H. The Characteristic of Porang Flour (Amorphophallus muelleri Blume) Purification Use Ethanol and The Application as Subtitution Agent on Chicken Sausage. Food Technology and Halal Science Journal, [S. l.], v. 1, n. 1, p. 33–38, 2019. DOI: 10.22219/fths.v1i1.7545. Disponível em: https://ejournal.umm.ac.id/index.php/fths/article/view/7545. Acesso em: 1 sep. 2024.