ANGGARKASIH, Made Gayatri; NURLELA, Nurlela; TUNGGADEWI, Andini Tribuana; MERDEKAWATI, Eka. Effect of Soaking Treatment and Flour Type on The Quality and Sensory Attributes of Fried Shallots. Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian, [S. l.], v. 15, n. 1, p. 14–24, 2025. DOI: 10.29244/jstsv.15.1.14-24. Disponível em: https://journal.ipb.ac.id/jstsv/article/view/64310. Acesso em: 13 jan. 2026.