Febrina, Asti, Andi Maryam, and Khadijah Khadijah. 2022. “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 8 (2):233-42. https://doi.org/10.30997/jah.v8i2.6751.