RAHARDJO, S.; AMINUDIN; SALEHA; SRIWULANDARI, T.; RAHMANIYAH UTAMI, N. Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot). JURNAL AGROINDUSTRI HALAL, [S. l.], v. 10, n. 2, p. 220–230, 2024. DOI: 10.30997/jah.v10i2.10591. Disponível em: https://ojs.unida.ac.id/Agrohalal/article/view/10591. Acesso em: 10 oct. 2024.