SONJAYA, N. R. C.; HAPSARI, D. R.; ROHMAYANTI, T. Sifat Sensori dan Kimia Mochi dengan Substitusi Tepung Kedelai. Jurnal Ilmiah Pangan Halal, [S. l.], v. 4, n. 2, p. 17–26, 2022. DOI: 10.30997/jiph.v4i2.9900. Disponível em: https://ojs.unida.ac.id/JIPH/article/view/9900. Acesso em: 3 jul. 2024.