1.
Nursari ET, masrukan, Darmawan E, Laswati DT. Karakteristik Fisikokimia Mayonnaise Rendah Lemak Berbasis Isolat Protein Kedelai : Studi Formula Terbaik Berdasarkan Uji Hedonik. J.agrt [Internet]. 2025 Nov. 27 [cited 2026 Mar. 27];7(2):12-2. Available from: https://ejournal.widyamataram.ac.id.prosiding-uwm.com/index.php/agrotech/article/view/2220