FEBRINA, A.; MARYAM, A.; KHADIJAH, K. Karakteristik Brownies dengan Perbedaan Lama Fermentasi Tepung Mocaf sebagai Bahan Subtitusi: Characteristics of Brownies with Differences of Fermentation Time of Mocaf Flour as Substitute Ingredients. JURNAL AGROINDUSTRI HALAL, [S. l.], v. 8, n. 2, p. 233–242, 2022. DOI: 10.30997/jah.v8i2.6751. Disponível em: https://ojs.unida.ac.id/Agrohalal/article/view/6751. Acesso em: 25 apr. 2024.