[1]
M. Ramanda, A. T. Putri, and A. Wahyuningtyas, “Effect of Various Methods of Processing Curly Red Chilli (Capsicum annum L.) on the Physicochemical and Organoleptic Characteristics of Coconut Nira Soy Sauce”, AGRITEPA, vol. 10, no. 1, pp. 53-66, Jun. 2023.