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Physicochemical Properties And Sensory Evaluation Of Fermented Mustard With Difference Ratio Of Rice Water And Tal Palm Sap.
Kontribusia : Research Dissemination for Community Development, [S.l.], v. 5, n. 1, p. 15-21, dec. 2021.
ISSN 2614-1590.
Available at: <https://journal.umg.ac.id/index.php/kontribusia/article/view/2930>. Date accessed: 14 nov. 2024.
doi: http://dx.doi.org/10.30587/kontribusia.v5i1.2930.