[1]
Azwharid, L.A.M. et al. 2026. Pengaruh Kandungan Serat Karbohidrat terhadap Mutu Fungsional Pangan. Karimah Tauhid. 5, 1 (Feb. 2026), 424–432. DOI:https://doi.org/10.30997/karimahtauhid.v5i1.22880.