FEBRIYANI, Debora; 						AYU EKAWATI, I Gusti; 						TIMUR INA, Putu.
 Pengaruh Perbandingan Modified Cassava Flour (Mocaf) dan Tepung Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Makaroni.
<strong>Jurnal Ilmu dan Teknologi Pangan (ITEPA)</strong>, [S.l.], v. 11, n. 1, p. 55-64, mar. 2022.
ISSN 2527-8010.
Available at: &lt;<a href="https://ojs.unud.ac.id/index.php/itepa/article/view/89583" target="_new">https://ojs.unud.ac.id/index.php/itepa/article/view/89583</a>&gt;. Date accessed: 27 apr. 2024.
doi: <a href="https://doi.org/10.24843/itepa.2022.v11.i01.p06">https://doi.org/10.24843/itepa.2022.v11.i01.p06</a>.