[1]
M. G. Anggarkasih, N. Nurlela, A. T. . Tunggadewi, and E. . Merdekawati, “Effect of Soaking Treatment and Flour Type on The Quality and Sensory Attributes of Fried Shallots”, JSTSV, vol. 15, no. 1, pp. 14–24, Jun. 2025, doi: 10.29244/jstsv.15.1.14-24.