1.
Rosinta R, Malelak GEM, Manu AE. KARAKTERISTIK ORGANOLEPTIK DAN FISIKO-KIMIA PRODUK SUI WU’U DENGAN PENAMBAHAN TEPUNG BERAS MERAH (Organoleptic and Physico-Chemical Characteristics of Sui Wu’u Products wuth The Addition of Red Rice Flour). nukleus [Internet]. 21Jun.2026 [cited 22Jun.2026];13(1):15-4. Available from: https://ejurnal.undana.ac.id/index.php/nukleus/article/view/24411