NUR’UTAMI, Dwi Aryanti; FITRILIA, Tiana; OKTAVIA, Devi. Pengaruh Lama Fermentasi terhadap Karakteristik Sensori dan Daya Kembang Roti Mocaf (Modified Cassava Flour). JURNAL AGROINDUSTRI HALAL, [S. l.], v. 6, n. 2, p. 197–204, 2020. DOI: 10.30997/jah.v6i2.3255. Disponível em: http://103.127.96.46/index.php/Agrohalal/article/view/197-204. Acesso em: 8 jun. 2026.