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 The Influence of Taro Flour and Tempe Flour Proportion on Water Lavel and Acceptability of Flakes.
<strong>Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology)</strong>, [S.l.], v. 4, n. 2, p. 127 - 137, sep. 2017.
ISSN 2477-2739.
Available at: &lt;<a href="https://ojs.unud.ac.id/index.php/pangan/article/view/38640" target="_new">https://ojs.unud.ac.id/index.php/pangan/article/view/38640</a>&gt;. Date accessed: 08 feb. 2025.