[1]
A. Mutamima, A. Fadli, I. Purnama, Y. Azis, and M. S. Izzuddin, “Exploring the potential of fermented papaya as a functional ingredient for sourdough bread: a study on fermentation time and quality of sourdough donuts”, J. Ilm. Pertan., vol. 20, no. 1, pp. 51-60, Mar. 2023.