Triana RN, Andarwulan N, Affandi AR, Nur RC. Karakteristik Sensori Donat dengan Penambahan Emulsifier Mono-Diasilgliserol dari Fully Hydrogenated Palm Stearin. J. Mutu Pangan [Internet]. 2015Apr.30 [cited 2024May3];2(1):34-0. Available from: https://journal.ipb.ac.id/index.php/jmpi/article/view/27868