1.
Arsyca Umayya K, Harvenya Faelassufa M, Soutul Haqiqi NA, Tiarno LF, Widyasari Z, Nursiwi A. Effect of Fermentation Duration and Glucose Concentration on Organoleptic Characteristics of Hard Candy Glucose Substitution of Coffee Pulp by Fermentation Method. jist [Internet]. 2024Aug.28 [cited 2024Sep.19];5(8):3102-14. Available from: https://jist.publikasiindonesia.id/index.php/jist/article/view/1341