ZAHRA, Fariha; BAMBANG SUGENG SURYATNA. Experiments of Beneng Taro Flour (Xantoshoma undipes K. Koch): Physical Analysis, Taste Level, and Protein Content of Nastar. Jurnal Sains Boga, [S. l.], v. 9, n. 1, p. 11–19, 2026. DOI: 10.21009/JSB.009.1.02. Disponível em: https://journal.unj.ac.id/unj/index.php/boga/article/view/60981. Acesso em: 8 jun. 2026.