MARDIANA, Nur Agustin; PATRIA GALIH, Domas; ADI PRAYITNO, Sutrisno; CHOTIMAH, Chusnul. 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, 2021. DOI: 10.30587/kontribusia.v5i1.2930. Disponível em: https://journal.umg.ac.id/index.php/kontribusia/article/view/2930. Acesso em: 25 may. 2025.