MASYITAH; ABUBAKAR, Amhar. 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, [S. l.], v. 3, n. 2, p. 111–124, 2023. DOI: 10.33830/fsj.v3i2.5172.2023. Disponível em: http://jurnal.ut.ac.id/index.php/foodscientia/article/view/5172. Acesso em: 12 may. 2024.