NUR’UTAMI, D. A.; FITRILIA, T.; OKTAVIA, D. Pengaruh Lama Fermentasi terhadap Karakteristik Sensori dan Daya Kembang Roti Mocaf (Modified Cassava Flour). JURNAL AGROINDUSTRI HALAL, [S. l.], v. 6, n. 2, p. 197–204, 2020. DOI: 10.30997/jah.v6i2.3255. Disponível em: https://ojs.unida.ac.id/Agrohalal/article/view/197-204. Acesso em: 30 apr. 2024.