[1]
S. Une, R. Killa, L. Ahmad, Z. Antuli, and H. Panggi, “Profil gelatinisasi, karakteristik mikrobiologi dan sifat fungsional pati jagung ketan terfermentasi [Gelatinization profile, microbiological characteristics and funtional properties of fermented waxy corn starch]”, JTIHP, vol. 28, no. 2, pp. 99–109, Jun. 2023.