DEWI, Yossie Kharisma.
 NILAI THIOBARBITURIC ACID (TBA) DAN ANGKA LEMPENG TOTAL (ALT) SPONGE CAKE BERAS MERAH, HITAM DAN PUTIH SELAMA PENYIMPANAN.
<strong>CERMIN: Jurnal Penelitian</strong>, [S.l.], v. 5, n. 1, p. 150-158, july 2021.
ISSN 2615-3238.
Available at: &lt;<a href="https://unars.ac.id/ojs/index.php/cermin_unars/article/view/964" target="_new">https://unars.ac.id/ojs/index.php/cermin_unars/article/view/964</a>&gt;. Date accessed: 23 dec. 2024.
doi: <a href="https://doi.org/10.36841/cermin_unars.v5i1.964">https://doi.org/10.36841/cermin_unars.v5i1.964</a>.