, S, Rahardjo B, Marsono Y, , S. 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]. J. Teknol Industri Pangan [Internet]. 2010 May 17 [cited 2026 Jul. 2];17(2):109. Available from: https://journal.ipb.ac.id/jtip/article/view/426