ASMORO, N. W. Karakteristik dan Sifat Tepung Singkong Termodifikasi (Mocaf) dan Manfaatnya pada Produk Pangan. Journal of Food and Agricultural Product, [S. l.], v. 1, n. 1, p. 34–43, 2021. DOI: 10.32585/jfap.v1i1.1755. Disponível em: https://journal.univetbantara.ac.id/index.php/jfap/article/view/1755. Acesso em: 21 nov. 2024.