SRIWULANDARI, Tatik et al.
 Porang Flour as an Alternative Substitute  for Wheat Flour in Food Production.
<strong>GARUDA (Global Research on Tourism Development and Advancement)</strong>, [S.l.], v. 5, n. 1, p. 21-28, oct. 2023.
ISSN 2721-0375.
Available at: &lt;<a href="https://journal.prasetiyamulya.ac.id/journal/index.php/Garuda/article/view/1106" target="_new">https://journal.prasetiyamulya.ac.id/journal/index.php/Garuda/article/view/1106</a>&gt;. Date accessed: 23 nov. 2024.
doi: <a href="https://doi.org/10.21632/garuda.5.1.21-28">https://doi.org/10.21632/garuda.5.1.21-28</a>.