WIDOWATI, Sri; AMIARSI, Dwi; NURLAELA, Raden Siti. REDUKSI SENYAWA PENYEBAB RASA PAHIT DALAM PEMBUATAN TEPUNG SUKUN. Jurnal Ilmiah Pangan Halal, [S. l.], v. 1, n. 2, p. 59–65, 2020. DOI: 10.30997/jiph.v1i2.3105. Disponível em: http://103.127.96.46/index.php/JIPH/article/view/3105. Acesso em: 8 jun. 2026.