1.
AhmadiDY, Nurtama B, Muhandri T. Optimasi Proses Ekstrusi Texturized Vegetable Protein di PT XYZ. J. Mutu Pangan [Internet]. 2022Mar.4 [cited 2024Nov.23];8(2):113-20. Available from: https://journal.ipb.ac.id/index.php/jmpi/article/view/37487