MuhandriT. and SubarnaS. 2009. PENGARUH KADAR AIR, NaCl DAN JUMLAH PASSING TERHADAP KARAKTERISTIK REOLOGI MI JAGUNG [The Effect of Moisture, NaCl and Number of Passing on Corn Noodle Rheological Properties]. Jurnal Teknologi dan Industri Pangan. 20, 1 (Jun. 2009), 71.