[1]
“Evaluasi Kualitas Organoleptik Mayonnaise Berbahan Dasar Kuning Telur yang Mendapatkan Suplementasi Tepung Purslane (Portulaca oleracea)”, JIPTHP, vol. 7, no. 2, pp. 81–87, Jul. 2019, Accessed: Jun. 06, 2026. [Online]. Available: https://journal.ipb.ac.id/index.php/ipthp/article/view/26579