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Rita Khairina, Tyas Utami, Sri Raharjo and Muhammad Nur Cahyanto, 2017. Changes in Sensory, Physicochemical and Microbiological Properties of Ronto During Fermentation. Pakistan Journal of Nutrition, 16: 629-637.
DOI: 10.3923/pjn.2017.629.637
URL: https://scialert.net/abstract/?doi=pjn.2017.629.637
DOI: 10.3923/pjn.2017.629.637
URL: https://scialert.net/abstract/?doi=pjn.2017.629.637