“Pengaruh Lama Steam Blanching Dan Metode Pengeringan Terhadap Warna, Β-Karoten, Serta Serat Kasar Bubuk Temulawak (Curcuma Xanthorrhiza Roxb.)”. 2025. Journal of Food and Agricultural Technology 3 (1): 60-71. https://doi.org/10.26486/xjywwk10.