, Supriyanto; RAHARDJO, Budi; MARSONO, Y.; , Supranto. KINETIKA PERUBAHAN KADAR 5-Hydroxymethyl -2-Furfural (HMF) BAHAN MAKANAN BERPATI SELAMA PENGGORENGAN [Kinetics of Changes of 5-Hydroxymethyl-2-Furfural (HMF) Content Of Starchy Food during Frying]. Jurnal Teknologi dan Industri Pangan, [S. l.], v. 17, n. 2, p. 109, 2010. Disponível em: https://journal.ipb.ac.id/jtip/article/view/426. Acesso em: 29 dec. 2025.