1.
Arum DP, Kurnia P. Pengaruh Subtitusi Tepung Ganyong Dan Tepung Sorgum Terhadap Kadar Air dan Kadar Abu pada Cookies Cokelat Bebas Gluten Berbahan Dasar Tepung Mocaf. RRJ [Internet]. 2024Oct.9 [cited 2024Nov.24];6(6):2739-44. Available from: https://jurnal.ranahresearch.com/index.php/R2J/article/view/1140