MUHANDRI, Tjahja; SUBARNA, Subarna. 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, [S. l.], v. 20, n. 1, p. 71, 2009. Disponível em: https://journal.ipb.ac.id/jtip/article/view/309. Acesso em: 24 dec. 2025.