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Zahra, F. and Bambang Sugeng Suryatna 2026. Experiments of Beneng Taro Flour (Xantoshoma undipes K. Koch): Physical Analysis, Taste Level, and Protein Content of Nastar. Jurnal Sains Boga. 9, 1 (May 2026), 11–19. DOI:https://doi.org/10.21009/JSB.009.1.02.