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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. JAH [Internet]. 2022 Oct. 31 [cited 2024 Mar. 29];8(2):233-42. Available from: https://ojs.unida.ac.id/Agrohalal/article/view/6751