SOFYAN, A.; WANDANI, E. M. Percentage of yield and sensory properties of nata de cassava with different fermentation time and addition of mung bean sprouts extract. ARGIPA (Arsip Gizi dan Pangan), Jakarta, Indonesia, v. 7, n. 2, p. 133–144, 2022. DOI: 10.22236/argipa.v7i2.9369. Disponível em: https://journal.uhamka.ac.id/index.php/argipa/article/view/9369. Acesso em: 21 nov. 2024.