LESTARI, Ayu; CELULA, Elievira Taniar; MANIK, Helga Tri Suryani; ULFAH, Mutiara. Study of Nutritional Content and Acceptability of Mochi Made from HMT-Modified Brown Rice Flour and Fortified with Moringa Leaves. Food Scientia: Journal of Food Science and Technology, [S. l.], v. 4, n. 2, p. 142–160, 2024. DOI: 10.33830/fsj.v4i2.11981.2024. Disponível em: https://jurnal.ut.ac.id/index.php/foodscientia/article/view/11981. Acesso em: 27 mar. 2026.