[1]
R. N. Triana, N. Andarwulan, A. R. Affandi, and R. C. Nur, “Karakteristik Sensori Donat dengan Penambahan Emulsifier Mono-Diasilgliserol dari Fully Hydrogenated Palm Stearin”, J. Mutu Pangan, vol. 2, no. 1, pp. 34–40, Apr. 2015, Accessed: Dec. 28, 2025. [Online]. Available: https://journal.ipb.ac.id/jmpi/article/view/27868