[1]
Arsyca Umayya, K., Harvenya Faelassufa, M. , Soutul Haqiqi, N.A. , Tiarno, L.F. , Widyasari, Z. and Nursiwi, A. 2024. Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method. Jurnal Indonesia Sosial Teknologi. 5, 8 (Aug. 2024), 3102–3114. DOI:https://doi.org/10.59141/jist.v5i8.1341.