FUZAWATI, Fitri; ROHMAYANTI, Titi; RIFKI, Muhammad. Fermentasi Natural Yeast dari Kurma, Pisang dan Delima untuk Aplikasi Pembuatan Starter Sourdough . Jurnal Ilmiah Pangan Halal, [S. l.], v. 6, n. 1, p. 104–115, 2024. DOI: 10.30997/jiph.v6i1.13153. Disponível em: http://103.127.96.46/index.php/JIPH/article/view/13153. Acesso em: 8 jun. 2026.