, Supriyanto, Budi Rahardjo, Y. Marsono, and Supranto ,. 2010. “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 17 (2): 109. https://journal.ipb.ac.id/jtip/article/view/426.