SOLO, Antonius; GANDA PUTRA, G.P.; SUPARTHANA, I Putu.
The Effect of Addition of Bread Yeast and Time of Fermentation on the Characteristics of Vinegar from Palm Sap (Borassus flabellifer Linn).
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology), [S.l.], v. 6, n. 1, p. 11-23, may 2020.
ISSN 2477-2739.
Available at: <https://ojs.unud.ac.id/index.php/pangan/article/view/58900>. Date accessed: 08 sep. 2024.