[1]
N. Aini, V. Prihananto, and S. J. Munarso, “CHARACTERISTICS OF WHITE CORN NOODLE SUBSTITUED BY TEMPEH FLOUR [Karakteristik Mi Jagung Putih dengan Substitusi Tepung Tempe]”, J. Teknol Industri Pangan, vol. 23, no. 2, p. 179, Dec. 2012, doi: 10.6066/jtip.2012.23.2.179.