ALI, lisani; ULYARTI; NAZARUDIN; ASTRINI. Physical Properties of Chilli Sauce as Affected by Different Concentration of Water Yam’s Starch. Indonesian Food Science and Technology Journal, [S. l.], v. 2, n. 2, p. 54-56, 2019. DOI: 10.22437/ifstj.v2i2.9466. Disponível em: https://online-journal.unja.ac.id/ifstj/article/view/9466. Acesso em: 26 nov. 2024.