ANTARA, Nyoman Semadi; 						PARTAMA, I Wayan Sweta; 						WRASIATI, Luh Putu.
 Pengaruh Penambahan Bawang Putih dan Lama Fermentasi Terhadap Mutu Mikrobiologis dan Organoleptik Bebontot.
<strong>Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)</strong>, [S.l.], v. 4, n. 1, p. 72-84, july 2017.
ISSN 2477-2739.
Available at: &lt;<a href="https://ojs.unud.ac.id/index.php/pangan/article/view/32331" target="_new">https://ojs.unud.ac.id/index.php/pangan/article/view/32331</a>&gt;. Date accessed: 26 apr. 2024.