1.
Desiana Nuriza Putri MHEAS. Study of utilization three varieties of mango and concentration of apple vinegar towards physicochemical characteristics of mango chutney. Food Tech. Halal Sci. [Internet]. 2019 Jan. 13 [cited 2024 Dec. 21];1(1):4-15. Available from: https://ejournal.umm.ac.id/index.php/fths/article/view/7542