[1]
Masyitah and Abubakar, A. 2023. Protein Content, Cooking Loss and Organoleptic Quality of Pidie Rendang with Garlic (Allium sativum) in Different Concentration . Food Scientia: Journal of Food Science and Technology. 3, 2 (Aug. 2023), 111–124. DOI:https://doi.org/10.33830/fsj.v3i2.5172.2023.