1.
Muhandri T, Subarna S. 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]. J. Teknol Industri Pangan [Internet]. 2009Jun.14 [cited 2024Mar.29];20(1):71. Available from: https://journal.ipb.ac.id/index.php/jtip/article/view/309