SUSTIWININGSIH, Sustiwiningsih; SURYANI, Chatarina Lilis; BAYU KANETRO. Physical and Chemical Properties and Preference Levels of Aloe Vera Gel (Aloe Vera L) with Variations in Citric Acid Concentration and Soaking Time. Food Scientia: Journal of Food Science and Technology, [S. l.], v. 5, n. 2, p. 95–110, 2025. DOI: 10.33830/fsj.v5i2.14520.2025. Disponível em: https://jurnal.ut.ac.id/index.php/foodscientia/article/view/14520. Acesso em: 14 aug. 2026.