Mutamima A, Fadli A, Purnama I, Azis Y, Izzuddin MS. 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. [Internet]. 2023 Mar. 29 [cited 2026 Apr. 6];20(1):51-60. Available from: https://journal.unilak.ac.id/index.php/jip/article/view/13064