[1]
Sari, A.R., Putri, A.S. and Gunantar, D.A. 2024. CHEMICAL AND ANTIOXIDANT CHARACTERISTICS OF FERMENTED YELLOW PUMPKIN FLOUR WITH VARIATION OF MICROORGANISMS AND FERMENTATION TIME. Jurnal Pangan dan Agroindustri. 12, 1 (Jan. 2024), 22–30. DOI:https://doi.org/10.21776/ub.jpa.2024.012.01.3.